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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (152g) Recipe makes 9 servings |
||
| Calories 438 | ||
| Calories from Fat 230 | (52%) | |
| Amount Per Serving | %DV | |
| Total Fat 25.6g | 39% | |
| Saturated Fat 15.1g | 75% | |
| Monounsaturated Fat 6.9g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 154mg | 51% | |
| Sodium 843mg | 35% | |
| Potassium 181mg | 5% | |
| Total Carbohydrate 47.2g | 15% | |
| Dietary Fiber 2.0g | 8% | |
| Sugars 18.8g | ||
| Protein 8.0g | 16% | |
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Palo Verde's Green Chile Cornbread
By: Galley Wench
Oct 23, 2006
Not just another corn bread recipe. This recipe comes from The Boulder's, a 5 star resort in Scottsdale, Arizona
SERVES 9
Ingredients
- 1 cup butter
- 3/4 cup sugar
- 4 eggs
- 1/2 cup green chilies, diced (may use canned)
- 1 1/2 cups cream-style corn
- 1/2 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.
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- Course > Breads
- Cuisine > North American > United States > Southwestern > Tex-Mex
- Preparation > Time to Make > < 4 hours
Featured Reviews for This Recipe
From: Sky Valley Cook
On Mar 2, 2009
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.
From: Chef #1085838
On Dec 19, 2008
This recipe is AWESOME!! I like to make it as-is, but dicing my own green chile makes it even better. Nothing better than a great corn bread and a bowl of Chili. Enjoy!!
From: pattikay in L.A.
On Oct 31, 2007
Very moist with great flavor and texture. I used a couple of jalapenos, which gave it a nice kick. I like sweet cornbread, so this was right up my alley. Thanks for sharing!
From: PaulaG
On Apr 23, 2007
It is very hard to go wrong with cornbread in this house. After preparing this, I felt much better about the nutrition facts. I halved the recipe and baked this in my divided cast iron cornbread pan. With half a recipe the yield was still 8 sections which is a full pan.
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