Cheesy Green Chili Cornbread

            This is a classic recipe with an added flair. The goodness combined with cheese and delightful green chilis will add a zap to any meal you serve this with. Cornbread is no longer a side to serve during the fall or winter. This cornbread is great for year round meals. Green Chilies are one of those ingredients that my family cannot get enough of. When the time is right and all the fresh chilis are ready to pluck from the garden, this is one food that everyone asks for right away.

            Cheesy green chili cornbread can go along with any meal you make, it is also perfect to eat alone. I realize that most people prefer to stick to similar cuisines when it comes to this cornbread, you know, such as enchilada soup or a great chimichanga. That is not needed, I have served this up with some great grilled steak or chicken and the love for the flavors is still astronomical.

            There are many varieties of this cornbread around, out of all that I have tried, this is the one that I have found, not only tastes the best, but it is the easiest and most flavorful also.

You may also be given many different additions that could be added to the batter. Experimenting is always a great thing, be sure to make notes so you know how it turns out after. After all,, you may find an addition or substitution that your family likes better.

Frequently Asked Questions:

            Why does my cornbread crumble?

Crumbling cornbread is basically a sign of over mixing. Be sure to mix the batter just enough to combine.

            Could I add a can of Rotel to the batter and really spice it up?

This is an excellent idea. Just be sure to drain the Rotel well, you will have too much liquid if you do not drain it.

            Why did my bread fall in the middle?

This is simply a sign that the bread should have been baked longer.  It is always suggested to use the toothpick test before pulling the bread out of the oven.

What do you need to make Cheesy Green Chili Cornbread

            1  cup Almond Flour

            1 cup yellow cornmeal

            3 tbsp Sweetener, Swerve is what I use

            2 tsp baking powder

            1 small can diced green chilis, drained

            3 large eggs

            4 tbsp butter, unsalted and melted

            1 cup freshly shredded Cheddar Cheese

How to make Cheesy Green Chili Cornbread

FIRST STEP:

Preheat the oven to 350*

In a large bowl combine the Almond flour, the yellow cornmeal, baking powder, Swerve,  and use a whisk to combine

a)

b)

c)

SECOND STEP:

Next add in the beaten eggs, the melted butter, the drained green chilis and the shredded cheese, stir until just combined

a)

b)

c)

d)

THIRD STEP:

Grease an 8×8 baking pan

Spread the batter evenly in the pan

FOURTH STEP:

Bake in the preheated oven for 25 to 35 minutes, until a toothpick comes out clean

a)

b)

c)

The bread should be lightly browned

Enjoy!

YUM!