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Green Chile Cheese Cornbread
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This is a hearty cornbread that shines alongside your favorite chili or BBQ dish. If you like things a little spicier, be sure to look for Hatch chiles labeled as ‘hot’. Be sure to use Greek-style yogurt as well – you’ll need the thickness for the batter to set up properly.
serves 12


1 cup plus 2 tablespoons cornmeal
1 cup all purpose flour
1-1/2 teaspoons salt
1 teaspoon baking soda
1 tablespoon baking powder
2 tablespoons sugar
1/2 cup (1 stick) softened, unsalted butter
1/2 cup Greek-style plain yogurt
2 eggs
1-3/4 cups milk
3, 4-ounce cans Hatch Green Chiles  
1 cup frozen Alsum Sweet Corn
1 cup shredded Cheddar or Mexican Blend cheese

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Green Chile Cheese Cornbread
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


1. Preheat oven to 400 degrees. Grease a 8x12 inch
baking dish.
2. In a large bowl mix the cornmeal, flour, salt,
baking powder and baking soda.
3. In a separate large bowl, beat the softened butter and sugar. Then mix in the Greek yogurt and eggs to this mixture.
4. Add the milk to the dry ingredients, a third at a time, then combine all ingredients in a large bowl, alternating wet then dry.
5. Fold in the green chiles, corn, and shredded cheese. Pour mixture into prepared baking dish.
6. Bake for 35 minutes, or until top is browned, the center springs back when pressed down, and a skewer inserted into the center comes out clean. Let cool almost completely before serving.

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