Wednesday, November 14, 2012

Spicy Green Chile Cornbread

It's officially winter here in the sunny west. Yesterday I turned on the heater, pulled out my slippers, pilfered a pair of thick socks from Mr. S's drawer, and tried to start the tea kettle with my mind powers. 

Cause getting out from under my pile of blankets is difficult. They're piled really high. 

Needless to say we made soup. This soup

Which meant we needed cornbread. 


What's better on a cold day than chicken tortilla soup and cornbread?

I suppose I'll come out of my blanket cocoon for that!

And - perk - you get to use the oven at a high temperature. Talk about a room-warming dish.

Start off with flour, cornmeal, baking powder, and salt. Sift them into a large bowl. 

Add in granulated garlic and cayenne pepper. 

In a smaller bowl (or large measuring cup), combine milk, eggs, and honey. 

Pour the milk mix into the cornmeal mix, add the soft butter. Beat it all up until smooth. 

Then add in the chopped green chiles and sliced green onion. 

Pour into a greased 8x8 and bake until a toothpick comes out clean (70 minutes or so).

Serve with soup. 

Now - back under the blankets!

Spicy Green Chile Cornbread
Adapted from my mom's Perfect Cornbread recipe

1 c. flour
1 c. cornmeal
4 tsp baking powder
3/4 tsp salt
1/2 tsp granulated garlic
1/2 tsp cayenne pepper (if you want it less spicy, cut down to 1/4 tsp)
1 c. milk
2 eggs
1/4 c. honey
1/4 c. butter, softened
1 can diced green chiles (hot or mild, your choice)
2 green onions, sliced thin

Preheat oven to 425 degrees. In a large bowl, sift together flour, cornmeal, baking powder, and salt. Stir in garlic and cayenne pepper. In a separate bowl, mix milk, eggs, and honey together. Pour into flour mixture and add butter. Beat, until combined. Add in chopped green chiles and green onions. 

Pour into greased 8x8 glass pan. Bake for 70 minutes, or until a toothpick comes out clean.

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