Next, let's get to the next recipe from Grey Gables. It has become one of The Husband's favorites! Of course, he could eat cornbread at every meal.:-) This is just a bit overdue since I baked it last Saturday, for Cinco de Mayo. Leftovers are a "good thing," though, and he has been enjoying this cornbread all through the week.
|Cheese and Chili Corn Bread on Villeroy and Boch Strawberries and Cream.|
1 8-oz. can whole kernel corn, drained
1 4-oz can green chilies, drained and chopped
1/2 cup chopped green onion
1 cup yellow cornmeal
1 teaspoon salt
1 1/2 teaspoons baking powder
1 cup sour cream
1/2 cup butter, melted
1 cup grated Monterey Jack cheese
1/2 cup grated Parmesan cheese
1 teaspoon chili powder
- Preheat the oven to 350 degrees F. Lightly grease a 9-inch square baking pan. In a large bowl beat the eggs slightly. Add the corn, chilies, and green onion, mixing well. Stir in the cornmeal, salt, baking powder, sour cream, butter, and Monterey Jack cheese. Pour into the prepared pan. Sprinkle with Parmesan cheese and chili powder and bake for 40 minutes.
I actually used my trusty iron skillet for this rather than the square baking pan, and I oiled it well with canola oil. Once baked, I cut it into 12 servings, although the recipe indicates it makes 6-8 servings.
You will notice there is no sugar or flour in this recipe. That is a prerequisite for cornbread around here - no sugar or flour!:-) As I mentioned, this is from the same book as my last post, "The Table at Grey Gables."
I can say it has been a good Mother's Day. We were able to go visit with Munchomom, Machoman, and the two Munchkins for part of the week-end. That is always lots of fun. Machoman and The Husband were quite the cooks, and Munchomom and I didn't have to lift a finger in the kitchen.:-)
Thank you so much for reading and following along. I really appreciate your comments.
Next post - Introducing Spike....:-)