Palo Verde's Green Chile Cornbread

Galley Wench's Note:

Not just another corn bread recipe. This recipe comes from The Boulder's, a 5 star resort in Scottsdale, Arizona

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 9

• 1 cup butter
• ¾ cup sugar
• 4 eggs
• ½ cup green chilies , diced (may use canned)
• 1 ½ cups cream-style corn
• ½ cup cheddar cheese , shredded
• 1 cup flour
• 1 cup yellow cornmeal
• 2 tablespoons baking powder
• 1 teaspoon salt

Directions:

1. Preheat oven to 325 degree f.
2. Cream butter and sugar.
3. Add eggs slowly, one at a time.
4. Add chiles, corn and cheese, mixing well to incorporate.
5. Sift together dry ingredients, then add and mix until smooth.
6. Pour into well-buttered, square 9 inch pan and bake about 1 hour.

Reviews

[Flootie]

My husband made this cornbread last night and it was AEWSOME. He used Benecol instead of butter, Wheylow instead of sugar, Eggbeaters instead of eggs and low-fat cheddar cheese. Decadent without totally ruining our diet. The best "from scatch" cornbread ever.

[GramCracker]

Oh my goodness is this good! I didn't have any canned creamed corn so I made my own using a recipe from another site. I only had an 8 oz can of green chiles so I dumped in the whole thing (equal to 3/4 cup) but other than that I made it exact to the recipe. I'm not sure I would substitute the butter or other ingredients ... if you want to cut down on the calories a bit it easily serves 12 instead of 9 and still leaves you satisfied.

[Sky Valley Cook]

This makes a ton of cornbread. Next time I will reduce the butter by half and double the cheese. Very good. Thank you for sharing.