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Green Chile Cornbread with Whipped Honey Butter

A delightful twist on a classic comfort food, this cornbread features a rich flavor from green chilies and a sweet accompaniment of whipped honey butter.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 pieces
Course: Bread, Side Dish
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Cornbread
  • 1.25 cups Cornmeal The star of the dish, lending a robust and grainy texture.
  • 1.25 cups All-Purpose Flour This adds lightness and structure to the cornbread.
  • 1.5 teaspoons Salt (divided) Essential for enhancing the flavors of all the ingredients.
  • 1 teaspoon Baking Soda To help the cornbread rise beautifully.
  • 1 tablespoon Baking Powder A key leavening agent for a fluffy texture.
  • 0.5 cup Butter (divided; room temperature) Half for the cornbread and half for the whipped honey butter.
  • 0.5 cup Sour Cream Adds richness and moisture, making the cornbread tender.
  • 2 Large Eggs Help bind the ingredients together and provide richness.
  • 0.25 cup Sugar A touch of sweetness that balances the savory ingredients.
  • 1.25 cups Milk Contributes to a moist batter.
  • 2 cups Green Chilies (peeled, diced, dried; fire-roasted recommended) Adds a smoky kick and nice texture.
  • 2 cups Corn (defrosted) Sweet bursts of corn complement the heat of the chilies perfectly.
  • 1 cup Cheddar Cheese (optional) For an extra layer of creamy, cheesy goodness.
For the Honey Butter
  • 0.25 cup Honey Essential for a sweet and fluffy honey butter.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Grease a baking dish to help your cornbread come out easily once it’s done.
Dry Ingredients
  1. In a large mixing bowl, whisk together 1.25 cups of cornmeal, 1.25 cups of all-purpose flour, 1 teaspoon of salt, 1 tablespoon of baking powder, and 1 teaspoon of baking soda until they are well combined.
Wet Ingredients
  1. In another bowl, cream together 1/2 cup of softened butter and 1/4 cup of sugar until light and fluffy. Blend in 1/2 cup of sour cream and the 2 eggs until the mixture is smooth and creamy.
Combine
  1. Gradually mix the dry ingredients with the wet ingredients, alternating with 1.25 cups of milk. Stir gently until just combined to avoid overmixing.
Add Inclusions
  1. Fold in 2 cups of diced green chilies and 2 cups of defrosted corn into the batter. If desired, add 1 cup of cheddar cheese.
Bake
  1. Pour the batter into your greased baking dish and bake until golden brown and a toothpick comes out clean. Follow these times based on your baking dish type: Casserole Dish (9x13 inch pan): Bake for 35 minutes; Brownie or Square Pans (8x8 or 9x9 inch pans): Bake for 18-25 minutes; Muffin Tins: Bake for 15-20 minutes; Cast Iron Skillet (10-inch): Bake for 20-25 minutes.
Honey Butter
  1. Whip together 1/2 cup of room temperature butter with 1/4 cup of honey and a pinch of salt until the mixture is light and fluffy.

Notes

To enhance the cornbread, consider using fresh or fire-roasted green chilies and experimenting with different cheese types. Adjust sweetness to your preference and monitor baking time to avoid dryness.