Printable Recipe: World's Best Green Chile Cornbread Recipe

World's Best Green Chile Cornbread

The title here isn't just a bit of bragging. This is actually THE best green chile cornbread I've ever tasted-- and the recipe isn't even mine. It comes from a resort in my hometown of Phoenix, Arizona.

This makes a sweet, moist, and wonderfully flavorful cornbread that is the perfect idea for what to cook for Easter dinner when you want something truly special. This stuff with disappear from your bread basket... that's a promise.

Serves 10.

Ingredients:
1 C. all-purpose flour
1 C. cornmeal
2 tbsp. baking powder
1 tsp. salt
1 C. butter, softened
2/3 C. granulated sugar
4 lg. eggs
1/2 C. diced, peeled green chilies, chopped
1 1/2 C. creamed corn (the canned stuff)
2/3 C. shredded pepper-jack cheese

Instructions: 1. Preheat the oven to 325 degrees F. Generously butter a 11x17" pan (or a 9x9" if you like a thicker cornbread).

2. In a medium mixing bowl, sift together the flour, cornmeal, baking powder, and salt. Set aside.

3. In a large mixing bowl, cream the butter and sugar together with an electric mixer on medium speed.

4. Add eggs one at a time, beating well between each addition.

5. Beat in chilies, creamed corn and pepperjack cheese.

6. Add dry ingredients to this mixture and stir with a wooden spoon until smooth.

7. Pour batter into your prepared pan and bake 1 hour, until a toothpick comes out clean and top is golden.