Prep: Preheat oven to 400 degrees. Grease baking dish. Measure out all ingredients. Rise and pat dry green chilies (You want to remove as much excess water as possible).
Mix Dry Ingredients: In a large bowl whisk together cornmeal, flour, salt, baking powder, and baking soda.
Mix Wet Ingredients: In a separate bowl, using a hand mixer, beat together the butter (room temperature) and sugar until fully combined. Add the sour cream and eggs into the butter-sugar mixture. Beat until smooth, about two minutes.
Combine Wet and Dry Ingredients: Using a spatula, combine the milk and wet ingredients into the dry ingredients, a ⅓ at a time, alternating the milk and butter mixture.
Add in the Inclusions: Mix in the green chilies, corn, and cheddar cheese (optional) into the batter.
Bake: Pour the batter into your baking dish. Bake at 400°F until the top is browned. Note: the baking time can vary depending on the dish you use. A casserole dish will take about 35 minutes to bake. Brownie square pans will take about 18 minutes.
Whipped Honey Butter
Using a hand mixer with the whip attachment, whip together ½ cup of butter, ¼ cup of honey, and a dash of salt until fluffy (about three minutes).
Recipe Notes:Baking times can vary by oven and dish;
Always keep an eye on your cornbread while it is baking. The color will tell you when it is complete.
The type of baking dish used will impact the baking time. For example:
When I made cornbread in a casserole dish, the baking time was 35 minutes.
When I made cornbread in a brownie pan the baking time was 17 minutes.
I have not tried, but I would suspect that muffins would take about 15 - 18 minutes.
Green Chile Cornbread with Whipped Honey Butter
Amount Per Serving
Calories 400Calories from Fat 207
% Daily Value*
Saturated Fat 14g88%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Vitamin A 780IU16%
Vitamin C 5mg6%
* Percent Daily Values are based on a 2000 calorie diet.