Green Chili Cornbread Recipe

Name: Green Chili Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2/3 c. flour; 1/3 c. yellow cornmeal; 1 1/2 tsp. baking powder; 1/4 tsp. salt; 3 Tbsp. nonfat dry milk; 1 Tbsp. sugar; 1 egg, separated; 1 egg white; 1/4 tsp. cream of tartar; 2/3 c. warm water; 1 Tbsp. olive oil; 1/3 c. whole kernel corn; 1/3 c. chopped green chili; 1/4 tsp. cumin

Servings: persons

2/3 c. flour
1/3 c. yellow cornmeal
1 1/2 tsp. baking powder
1/4 tsp. salt
3 Tbsp. nonfat dry milk
1 Tbsp. sugar
1 egg, separated
1 egg white
1/4 tsp. cream of tartar
2/3 c. warm water
1 Tbsp. olive oil
1/3 c. whole kernel corn
1/3 c. chopped green chili
1/4 tsp. cumin

1
In small bowl combine first 6 ingredients and cumin. Mix well. In medium bowl, beat egg whites and cream of tartar until stiff. Set aside.
2
Beat egg yolk in separate bowl until frothy.
3
Stir in warm water and oil.
4
Mix yolk mixture into dry ingredients.
5
Beat vigorously for 30 seconds.
6
Fold cornmeal mixture into egg whites with whisk.
7
Add corn and chili. Pour into 8 x 2-inch baking pan and sprinkle lightly with additional cornmeal.
8
Bake 20 minutes at 425u00b0.
9
Serve warm.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2/3 c. flour, 1/3 c. yellow cornmeal, 1 1/2 tsp. baking powder, 1/4 tsp. salt, and more.

Yes, Green Chili Cornbread falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Green Chili Cornbread

How did you like this recipe?

Frequently Asked Questions