Wednesday, September 10, 2014

Cheddar and Green Chile Stovetop Cornbread

When I posted my original Stovetop Cornbread recipe, I would have never dreamed that it would become my most popular post. So many people have commented and shared their experience with making it due to heat, oven being broken, and even camping (what a great idea, right?). It's been fun reading everyone's experience with it, and it's made me make it again myself, sometimes just for a fun change from the typical cornbread muffins. This weekend, in honor of our first pot of chili of the season (thanks to the return of football and a break from the heat outside), I decided to revisit the stovetop cornbread and kick it up a notch. This cheddar and green chile version is a great addition to any chili, or on it's own as an appetizer or game day snack. If you loved the original, you HAVE to try this one! If you're feeling extra spicy, add some chopped jalapenos. Here's how Mama makes it:

Cheddar and Green Chile Stovetop Cornbread


- 2 boxes Jiffy cornbread mix
- 4 T. olive oil
- 2/3 c. milk
- 2 eggs
- 1 (4 oz.) can chopped green chiles (or about half of the 7 oz can)
- 2/3 c. shredded cheddar cheese (freshly grated, if possible)
- optional variation:  add chopped jalapenos for an extra spicy treat


1.  In a large bowl, mix cornbread according to package directions.  Stir in chopped green chiles and shredded cheddar. Heat oil in a medium skillet over medium heat until smoking.

2.  Pour about 2 T. of the oil into the cornbread mixture, give it a quick stir, then pour into the skillet.  Reduce heat to as low as it will go, cover, and cook for about 15-20 minutes, until top is no longer gooey.

3.  Now for the fun part - the flip!  The easiest way for me, was to loosen it with a spatula, then slide onto a plate.  From there, I quickly flipped it into the pan, face down.  (my aim was slightly off, so part of the side got a little mangled, but don't worry, it tasted just fine!).  If the lid to your pan doesn't have too much of a lip on it, you could probably use that to flip it, too. (sorry, it's really hard to photograph this step and Michael was a little tied up with our crazy babies.)

4.  Cook an additional 10-15 minutes, until underside is lightly browned (use a spatula to peek).  Flip back onto a plate, brush with butter and serve!  It was a big hit and I will definitely try it again!

hello, chilli season!
oh, how I've missed you!

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