Cornbread is such a classic and it’s even better with green chiles. Bob’s Red Mill has a gluten free cornbread mix that makes this so easy! You can omit the green chile and just follow the recipe on the back of the package but I’ll show you how to make it with green chile and dairy free. There are several different options for green chile you can find around the USA. Several options are in my amazon shop if you want to take a look. Here is a blog about different chile options and where to find them. I love a bit of spice with my food which is why this cornbread is so great. This bread is amazing with honey, and if you are sensitive to heat the honey will help soothe the bite. I used medium heat hatch but you can use mild if needed. It’s rare to find hot chile outside of New Mexico, but I have found it on amazon.
I made this bread for Christmas, my Aunt is lactose intolerant so I used rice milk instead of regular milk. She said she was ok with butter but you can use oil if you are dairy free. I mixed all the ingredients together before adding the green chile. I drained the green chile in a strainer, shaking it a bit to dry it out as much as possible. Don’t rinse it, you’ll wash away a lot of the flavor.
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Green Chile Cornbread
Ingredients
Instructions
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Preheat oven to 375 degrees and spray a 9x9 baking pan.
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Add the Bob's Red Mill mix to a mixing bowl.
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If using butter, melt it in the microwave then add it to the mix. If you aren't using butter then add your oil.
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Add the eggs and milk to the mixture.
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Mix everything together well.
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Drain the hatch chile juices and add the chile to the bowl, start with 1 cup then add in more as needed to get the consistency you want.
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Mix the chile in well.
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Pour the mixture into the baking pan and bake for 25 minutes or until golden brown.
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Let the bread cool then cut up and enjoy with honey.