Spicy Green Chile Cornbread Recipe Video
Ingredients
2 eggs, well beaten
(2) 8 ½-oz. packages corn muffin mix (I used jiffy mix.)
8 ¼-oz. can cream-style corn
4 ½-oz. can chopped green chiles, drained
1 cup shredded Cheddar cheese
½ cup plain yogurt
¼ cup milk
cooking oil spray
Directions
In a large mixing bowl, use an electric mixer to beat 2 eggs. Add (2) 8 ½-oz. packages corn muffin mix, an 8 ¼-oz. can cream-style corn, a 4 ½-oz. can chopped green chiles (drained), 1 cup shredded Cheddar cheese, ½ cup plain yogurt, and ¼ cup milk. Combine all ingredients, just until dry ingredients are moistened. Pour batter into a 13-inch by 9-inch by 2-inch baking pan that has been sprayed with cooking oil spray. Bake at 450 for 20 minutes, or until golden brown. You can test for doneness by placing a clean toothpick in the center, and it should come out clean. This cornbread is delicious served with fresh butter. I served my Green Chile Cornbread with my Top-Notch Taco Soup, which is posted in bettyskitchen. Enjoy!!! --Betty
Editors Review
This is not just another cornbread recipe, as this video will clearly affirm. Betty puts together yet another dinner time favorite that is flavorful and moist and makes for a bon appétit. It’s so good and easy to make that it’s likely to become a family favorite. Just add a bowl of soup to the table and you have a nice, easy, comforting meal to binge on at the end of the day. Stream the video recipe to master this dish.Chef
