I live in the Southwest, so green chiles are kind of a thing around here. When you go out to a restaurant, the chefs sneak Hach green chiles into just about everything. I think I might have caught the bug because the recipe below is my new favorite, go-to cornbread recipe. There's just something super magical about the way these slightly-spicy chiles balance out the cornbread's natural sweetness.
Sometimes I'll make cornbread from scratch, but I'll be honest with you - it always turns out better when I use a box of Jiffy! That little, blue box really packs a powerhouse of flavor inside its cardboard walls. It really makes life pretty easy, too, knowing that a few pantry staples can turn into cornbread at a moments notice.
Green chile cornbread
4
10 minutes
20 minutes
30 minutes
1 egg
1/3 cup sour cream
1 (4 ounce) can chopped green chilies
1/2 cup corn kernels (if using frozen, thaw first)
1 (8.5 ounce) box Jiffy Corn Muffin Mix
Butter (for serving)
Preheat the oven to 400 degrees F. Grease a 9x5 loaf pan with butter or nonstick spray and set aside.
In a large bowl, whisk the egg and sour cream until well combined.
Add the green chilies and corn and stir to combine.
Add the corn muffin mix until just combined. Be careful not to overmix.
Set the mixture aside and allow it to rest for 5 minutes.
Scrape the mixture into the prepared loaf pan and bake for 20 minutes, until a toothpick comes out clean from the center.
Serve warm with butter.
