One of the easiest, most popular recipes ever. I keep all the ingredients at hand, and I can whip this up in a moment’s notice.
Sour Cream Chile Cornbread
I served this at the chili fest at Nick's Garden Center September 8 and have gotten several emails since asking for the recipe. I've been making this for years - it is one of my tried and true workhorse recipes. What is great about this recipe is that I usually have all the ingredients anyway (except maybe the sour cream) and it takes all of 5 minutes to throw together, then 40 minutes to bake. And everyone loves it. So if company shows up I can whip this up in no time and serve something special. This recipe is very moist - more like a spoonbread - and flavorful. It is also not low calorie; I might try it with half the butter and low fat sour cream (which of course will make it a diet recipe). I've made it with mild chiles, hot chiles, and everything in between. I think it is best with mild to medium hot and usually I mix mild and medium. Hot chiles just overpower the cornbread flavor.
Serves: 6 - 9
- 1 package corn bread mix (for 8x8 baking dish)
- 1 cup creamed-style corn
- 1 cup sour cream or sour half-and-half
- ¼ cup butter, melted
- 2 eggs
- ¾ cup shredded cheese (cheddar or Monterey Jack)
- ½ cup diced green chiles
- Preheat oven to 350 degrees.
- Mix all ingredients in a large bowl until blended.
- Pour into a greased 9x9 inch baking dish (I've also used a
- x11") and bake for 40-45 minutes or until done.