Best 7 Green Chile And Tomatillo Corn Bread Recipes

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Green chile and tomatillo cornbread is a delicious and savory dish that is perfect for any occasion. This unique twist on a classic is packed with flavor and sure to be a hit at your next gathering. The combination of green chiles, tomatillos, and cornbread creates a flavorful and moist dish that is sure to please even the pickiest of eaters.

Here are our top 7 tried and tested recipes!

GREEN CHILI CORNBREAD



Green Chili Cornbread image

I serve this wonderful cornbread with honey butter to help tone down the bread's spiciness.-Tracy Golder, Bloomsburg, Pennsylvania

Provided by Taste of Home

Time 30m

Yield 8 servings.

Number Of Ingredients 10

1 package (8-1/2 ounces) cornbread/muffin mix
1 large egg
2 tablespoons butter, melted
1 can (11 ounces) Mexicorn, drained
1 can (4 ounces) chopped green chilies, drained
1-1/2 cups shredded pepper Jack cheese
1/4 teaspoon hot pepper sauce
HONEY BUTTER:
1/2 cup butter, softened
2 tablespoons honey

Steps:

  • In a large bowl, combine cornbread mix, egg and butter. Stir in the corn, chilies, cheese and hot pepper sauce. , Pour into a greased 11x7-in. baking dish. Bake at 400° for 20-22 minutes or until a toothpick comes out clean. , In a small bowl, combine butter and honey. Serve with warm bread.

Nutrition Facts : Calories 388 calories, Fat 25g fat (14g saturated fat), Cholesterol 94mg cholesterol, Sodium 802mg sodium, Carbohydrate 35g carbohydrate (13g sugars, Fiber 2g fiber), Protein 9g protein.

GREEN CHILE CORNBREAD



Green Chile Cornbread image

No doubt about it, this double-corn bread will become a family favorite. Simply add a bowl of soup for an easy meal.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 37m

Yield 16

Number Of Ingredients 10

1 cup Original Bisquick™ mix
1 cup cornmeal
2 tablespoons sugar, if desired
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
2 eggs
1 cup shredded sharp Cheddar cheese
2/3 cup corn, thawed and drained
2 tablespoons Old El Paso™ green chiles diced

Steps:

  • Heat oven to 400°F. Spray bottom of 9-inch square pan with cooking spray or grease with shortening.
  • Stir Bisquick mix, cornmeal, sugar, salt, milk, oil and eggs in medium bowl just until moistened. Gently stir in remaining ingredients. Pour into pan.
  • Bake 28 to 32 minutes or until light brown. Serve warm

Nutrition Facts : Calories 145, Carbohydrate 14 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 240 mg

GREEN CHILE-TOMATILLO SAUCE



Green Chile-Tomatillo Sauce image

Provided by Food Network

Categories     condiment

Time 1h55m

Yield about 8 cups

Number Of Ingredients 12

6 poblano peppers, halved, seeded and deveined
1 tablespoon unsalted butter
1/2 medium yellow onion, finely chopped
10 tomatillos, husked and rinsed under cool water
10 tomatillos, husked and rinsed under cool water
6 cups vegetable broth
1 medium-ripe pear, peeled and cored
One 14-ounce can green chiles
1/2 bunch fresh cilantro, tough ends discarded
1 1/2 teaspoons ground white pepper
2 cups heavy cream
1 cup sour cream

Steps:

  • Preheat the oven to 425 degrees F. Place the poblano halves on a baking sheet and roast until they begin to shrivel, about 20 minutes. Transfer the roasted poblanos to a food processor and puree until smooth.
  • Heat the butter in a medium skillet over medium-high heat. Add the onion, reduce the heat to medium, and cook, stirring often, until the onion is soft and golden, 4 to 5 minutes. Transfer the onion to a plate and set aside to cool.
  • Bring a medium saucepan of water to a simmer. Add the tomatillos and blanch them until they turn vibrant in color and the center of the largest one is easily pierced with a fork, about 5 minutes. Drain the tomatillos in a fine-mesh sieve then run them under cold water to cool. Transfer the blanched tomatillos to the food processor bowl with the poblano puree, add the cooled onion, pears, green chiles, cilantro, and white pepper and process until smooth.
  • Bring the vegetable broth to a simmer in a saucepan. Add the poblano-tomatillo puree, cream and sour cream and reduce the heat to medium-low. Gently simmer the sauce, stirring often, until light and creamy, 45 minutes to 1 hour.
  • Use an immersion blender to blend until smooth (or blend the sauce in batches using a standard blender). The sauce can be refrigerated for up to 4 days or frozen for up to 4 months.

TOMATILLO CHEDDAR CORNBREAD



Tomatillo Cheddar Cornbread image

Provided by The Hearty Boys

Categories     side-dish

Time 1h50m

Yield about 18 (3-inch squares)

Number Of Ingredients 12

3 cups yellow cornmeal
1 cup all-purpose flour
6 tablespoons sugar
4 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon salt
1/2 teaspoon cayenne
3 cups buttermilk
4 eggs
6 tablespoons butter, melted
2 cups shredded sharp Cheddar
1/4 cup tomatillo salsa

Steps:

  • Preheat the oven to 425 degrees F. Spray the cake pans with nonstick cooking spray and set aside.
  • In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, salt, and cayenne.
  • In a separate bowl, whisk together the buttermilk, eggs and the butter. Mix the wet ingredients into the dry, stirring until well combined. Fold in the Cheddar, and salsa, and divide the batter between the 2 pans.
  • Place in the top half of the oven and bake for 30 minutes, until the center is firm to the touch and top is golden. Remove from oven, let cool and slice.

PALO VERDE'S GREEN CHILE CORNBREAD



Palo Verde's Green Chile Cornbread image

Not just another corn bread recipe. This recipe comes from The Boulder's, a 5 star resort in Scottsdale, Arizona

Provided by Galley Wench

Categories     Breads

Time 1h15m

Yield 9 serving(s)

Number Of Ingredients 10

1 cup butter
3/4 cup sugar
4 eggs
1/2 cup green chili, 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

Steps:

  • Preheat oven to 325 degree f.
  • Cream butter and sugar.
  • Add eggs slowly, one at a time.
  • Add chiles, corn and cheese, mixing well to incorporate.
  • Sift together dry ingredients, then add and mix until smooth.
  • Pour into well-buttered, square 9 inch pan and bake about 1 hour.

GREEN CHILE AND TOMATILLO CORN BREAD



Green Chile and Tomatillo Corn Bread image

Number Of Ingredients 16

2 poblanos
2 jalapenos
1/2 medium white onion
1 cup cornmeal
1 cup flour
1 tablespoon sugar
2 teaspoons salt
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon cumin
1/2 cup buttermilk
1/2 cup cilantro
5 tablespoons butter
4 tomatillos, halved
1 egg, lightly beaten
1 cup monterey jack, grated

Steps:

  • 1. Set the oven to broil, with the rack about 6 inches away from the heat source. Line a baking sheet with foil. Roast the whole poblano pepper, the whole jalapeño pepper and the onion, turning occasionally, until evenly blistered and blackened in some spots, 10 to 12 minutes. Remove from the oven and carefully gather the edges of the foil to enclose the roasted peppers and onion. Allow to cool completely, then stem, peel, seed and roughly chop the peppers, and roughly chop the onion. Set aside.
  • 2. Meanwhile, lower the oven to 350º and grease an 8-inch square baking dish. In a medium bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, baking soda and cumin.
  • 3. In a blender, purée the remaining halved poblano and halved jalapeño, the buttermilk, cilantro, melted butter, tomatillos and egg until smooth. Transfer the mixture to a large bowl and slowly fold in the dry ingredients until just incorporated. Stir in the chopped, roasted peppers and onion along with the cheese.
  • 4. Pour the batter into the prepared pan and smooth the top with a rubber spatula. Bake until golden brown and a toothpick comes out clean when inserted into the center, about 30 minutes. Let cool completely before cutting into squares and serving.

CORN WITH TOMATOES AND GREEN CHILES



Corn with Tomatoes and Green Chiles image

Make and share this Corn with Tomatoes and Green Chiles recipe from Food.com.

Provided by Barb G.

Categories     Corn

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

1 tablespoon canola oil
2 cups whole kernel corn
1 small onion, chopped
1 clove garlic, minced
1 medium tomatoes, chopped
1 (4 ounce) can diced green chilies
1/4 teaspoon salt

Steps:

  • Heat oil in skillet over medium-high heat.
  • Add corn, onions, garlic; cook stirring occasionally, for 2 to 3 minutes or until onion is tender.
  • Add tomato, chiles, and salt; cook, stirring occasionally, for 1 to 2 minutes or until heated through.

Nutrition Facts : Calories 78.2, Fat 3, SaturatedFat 0.3, Sodium 498.4, Carbohydrate 13.3, Fiber 1.8, Sugar 3, Protein 1.9

Tips:

  • Choose the right cornmeal: Use a coarse or medium-grind cornmeal for a heartier, more rustic bread. Fine-grind cornmeal will produce a softer, more delicate bread.
  • Use fresh green chiles and tomatillos: Fresh ingredients will give your cornbread the best flavor. If you can't find fresh green chiles, you can use canned or jarred ones, but be sure to rinse them well before using.
  • Don't overmix the batter: Overmixing the batter will make the bread tough. Stir just until the ingredients are combined.
  • Bake the cornbread in a hot oven: A hot oven will help the cornbread rise and give it a crispy crust.
  • Let the cornbread cool before serving: This will allow the flavors to meld and the bread to set.

Conclusion:

Green chile and tomatillo cornbread is a delicious and easy-to-make bread that is perfect for any occasion. With its combination of sweet cornmeal, spicy green chiles, and tangy tomatillos, this bread is sure to be a hit with everyone. So next time you're looking for a delicious and unique bread to serve, give green chile and tomatillo cornbread a try. You won't be disappointed!

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