green chile cornbread

I made this green chile cornbread for the first time on Saturday. I’m not a big fan of cornbread, but baking with cornmeal makes me feel like a pilgrim, which I enjoy. Same thing happens when I use buttermilk.

The recipe is from, and was indeed, pretty simple. Nevertheless, I managed to completely screw it up by simultaneously baking a birthday cake. Note to self: only bake one thing at a time. Pilgrims had fewer distractions.

After a few obscenities, I learned that this bread can, in fact, be made with water in place of milk..if you happen to accidently pour water into the dry mix. I also learned that you can mix the ingredients in a complete frenzy, out of order, and it still tastes ok. Just be sure to let it cool completely before cutting.


1 cup cornmeal
1 cup flour
¼ cup sugar
1 ½ tsp salt
1 Tbsp baking powder
1 tsp baking soda
½ cup butter
1 ¾ cup milk (or water, apparently)
2 eggs
1 small can of green chiles
1 cup of corn (I used frozen)
½ cup sour cream
1 cup shredded cheese.


Mix dry ingredients
Mix wet ingredients in a separate bowl
Combine gradually
Bake at 400 in a greased 8 x 13 dish for about 35 minutes


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