A flavor-packed side dish that’s perfect for chili or soup.
A green chile cornbread that is moist, flavorful, and filled with corn and chiles!
I’ve been experimenting for a couple of years now and believe we now have a winner.
Sally Vargas / Simply Recipes
Do you like green chiles?
I grew up eating Anaheims.
They are best when roasted fresh over a flame, but you could easily use the canned chiles.
Sally Vargas / Simply Recipes
In a large bowl whisk together the cornmeal, flour, salt, baking powder, and baking soda.
In a separate bowl, beat the softened butter and sugar.
Beat the sour cream and eggs into the butter-sugar mixture.
Sally Vargas / Simply Recipes
Add the milk and the dry ingredients, a third at a time, and alternating wet/dry.
Mix in the green chiles, corn, and shredded cheese.
Pour mixture into prepared baking dish.
Sally Vargas / Simply Recipes
Let cool almost completely before serving.
Sally Vargas
Sally Vargas / Simply Recipes
