Unlike some corn muffins, which sometimes come out a bit dense, and overly dry, this creamed corn casserole is moist and light. The perfect green chile Mexican cornbread should be a medium brown color, and a bit crisp on the outside, while the inside of the bread will still be moist and delicious.
Latin American Inspired Meal
Serve this cornbread casserole with other Mexican style recipes, such as black bean and corn turkey chili, guacamole, and authentic Mexican hot chocolate, for a complete south of the border inspired meal.
Ingredients for the Mexican Green Chili Cornbread
- 1 1/4 cup all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 3/4 cup stone ground cornmeal
- 3/4 cup milk
- 1 egg
- 2 tablespoons vegetable oil
- 1/2 cup green chile sauce
- 1 cup creamed corn
- 1 teaspoon minced garlic
- 1 bunch green onions - sliced thin
- 1 1/2 cups shredded cheese
Directions for the Mexican Green Chili Cornbread
- Preheat the oven to 375 degrees Fahrenheit.
- Spray a 8 by 8 inch square, glass pan with non-stick cooking spray.
- In a large bowl, sift together the flour, baking powder, salt and sugar.
- Stir in the cornmeal.
- In a small bowl, whisk together the milk, egg, vegetable oil, and green chile sauce.
- Stir the creamed corn into the bowl of liquid ingredients.
- Stir the liquid ingredients into the flour mixture.
- Add the garlic, green onion and cheese, and stir until just blended.
- Pour the cornbread batter into the prepared baking dish.
- Bake for 40-50 minutes, until the cornbread is brown and crispy on the outside, and moist and creamy on the inside. The batter needs to be cooked through the center of the cornbread, but due to all the moisture from the cheese and creamed corn, the cornbread casserole will still be moist, but not dried out.
Recipe Tips and Suggestions
1. Cheddar cheese, Monterey Jack cheese, pepper jack cheese, or even a Mexican cheese blend can all be used to make green chile Mexican cornbread casserole.
2. Green chile sauce is sometimes referred to as green enchilada sauce. A 4 ounce can of finely chopped green chiles, which have been pureed with enough water to make 1/2 cup total, can be substituted for the green chile sauce. For a spicier version of the cornbread, substitute canned jalapeno peppers for the canned green chiles.
Additional Cornbread Recipes
The Quick Bread Recipes article includes instructions on how-to make another variation of chili cheese cornbread. Quick and Easy Savory Corn Muffins includes a recipe for creating a traditional corn bread muffin which is flavored with corn, onion and cheese.
Lynn Smythe - ABOUT THE WRITER Born and raised in Rochester, New York, freelance writer Lynn Smythe obtained her bachelor's degree in Geology from ...
