Green Chili & Cheese Cornbread
½ cup whole-wheat flour
2 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 ½ cups yellow cornmeal
1/3 cup (packed) dark brown sugar (Rapadura or Sucanat will work)
1 large egg
1 cup sour cream, yogurt or crème fraiche
¼ cup diced canned green chilies
¼ cup (packed) grated jack cheese Preheat oven to 350 degrees.
Sift together into a bowl the whole wheat flour, baking powder, baking soda and salt. Stir in the cornmeal. Crumble in the brown sugar. Mix these dry ingredients together, with a fork, until they are well blended. Make a well in the center.
Beat together the egg and the sour cream or yogurt. Pour this mixture into the well in the center of the dry ingredients. Mix with a wooden spoon. The batter should readily blend with a few swift strokes. Add the green chilies and the cheese. Mix until uniform.
Spread into a buttered 8” square pan. Bake at 350 degrees for 30-35 minutes, or until the center springs back when touched.
A big pot of hot chili sounds good about now and this cornbread recipe is a perfect complement! I have not tried to make it gluten-free, but I would guess that you could easily substitute brown rice flour for the whole-wheat flour if you want to give it a try!
This recipe is from The Enchanted Broccoli Forest cookbook by Mollie Katzen.
½ cup whole-wheat flour
2 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 ½ cups yellow cornmeal
1/3 cup (packed) dark brown sugar (Rapadura or Sucanat will work)
1 large egg
1 cup sour cream, yogurt or crème fraiche
¼ cup diced canned green chilies
¼ cup (packed) grated jack cheese Preheat oven to 350 degrees.
Sift together into a bowl the whole wheat flour, baking powder, baking soda and salt. Stir in the cornmeal. Crumble in the brown sugar. Mix these dry ingredients together, with a fork, until they are well blended. Make a well in the center.
Beat together the egg and the sour cream or yogurt. Pour this mixture into the well in the center of the dry ingredients. Mix with a wooden spoon. The batter should readily blend with a few swift strokes. Add the green chilies and the cheese. Mix until uniform.
Spread into a buttered 8” square pan. Bake at 350 degrees for 30-35 minutes, or until the center springs back when touched.
A big pot of hot chili sounds good about now and this cornbread recipe is a perfect complement! I have not tried to make it gluten-free, but I would guess that you could easily substitute brown rice flour for the whole-wheat flour if you want to give it a try!
This recipe is from The Enchanted Broccoli Forest cookbook by Mollie Katzen.
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