Everyone has their own idea of what cornbread should taste like. I grew up in the Mid-West where cornbread had a sweet taste to it. I’ve lived in the North where the cornbread tasted more like a dessert. My husband grew up in the South where cornbread has a tendency to be so dry it can literally suck all the moisture out of your mouth with only one bite. It took years of trying recipe after recipe for us to find one that we both agreed on. This cornbread is very moist. It has just enough sugar in the recipe to cut the bitterness of the cornmeal but not enough for the bread to be sweet. The added green chilies and cumin take it to the next level and give it what it needs to make it even better.
Green Chili Cornbread
- 1 1/2 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 large egg
- 1 small can of chopped green chilies
- 1 cup milk (I use almond milk, but feel free to use any kind you prefer)
- 1/4 cup vegetable oil
Preheat the oven to 350 degrees. Grease an 8 x 8-inch or 7 x 11-inch baking dish.
In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt, and cumin. In a separate bowl, combine the egg, green chilies, milk, and vegetable oil. Add the wet ingredients to the dry ingredients all at once. Stir until just moistened. Spread evenly into prepared pan. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for a few minutes before cutting. Serve warm.
We have this cornbread with so many different dishes. It is great with Bean and Kale Soup, 15 Bean Soup, Taco Soup, or just to have with a meal of vegetables.