Lately I’ve been soaking in the last of the fall weather before things turn frosty over here. We’ve been having dinners with friends, meatball parties (more on that later), afternoon walks in the park, and fires in the backyard. It smells smoky outside all the time, like leaves and campfire. There’s nothing better. A couple of our friends, one of which is a far superior cook to me, invited us over for Chili Verde, and I knew that I had to bring my A-game. I made this Green Chile Skillet Cornbread with actual corn in it. Is that a thing? Because I swear I’ve had it that way before, but I don’t know where! His Chili Verde blew me away, so I’m going to have to try and recreate it for the blog soon. It was the perfect pairing to this cornbread.
We have been eating this recipe for days, and I even made it twice this weekend. This recipe has green chiles and corn kernels in it with lovely crispy edges like it fried itself in the oven. I wanted to make something really special, so this couldn’t be your nasty, sweet, run of the mill jiffy mix. It had to be complex. I decided to put corn in it for texture, green chiles for flavor, and the skillet part adds an extra element.
But even better than that, I made the leftovers into breakfast by putting a fried egg and some spicy salsa verde on top. It was incredible! It’s worth the work to make this just to put an egg and salsa on top. It’s a great thing to make for any of your Thanksgiving houseguests this weekend so that breakfast is easy.
We always try to make special breakfasts on the weekends, and this has to be my favorite. This recipe is going to be a new staple this winter at our house. Try the recipe below and let me know what you think!
GREEN CHILE SKILLET CORNBREAD
makes one 12inch skillet of cornbread
adapted from The Pioneer Woman
Ingredients:
1 cup yellow cornmeal
1/2 cup all purpose flour
1 tsp salt
1 tbsp baking powder
1 cup buttermilk
1/2 cup milk
1 whole egg
1/2 tsp baking soda
1/4 cup shortening, melted
1/2 cup canned corn, drained
one 4 ounce can green chiles
1/4 cup grated cheddar cheese
2 tbsp shortening
Directions:
Preheat oven to 450 F.
In a large mixing bowl, combine the cornmeal, flour, salt, and baking powder. Mix together with a fork. In a separate bowl, add the buttermilk, milk, and egg. Mix together with a fork. Add the baking soda. Mix again. Pour the buttermilk mixture into the cornmeal mixture and stir together until combined. Add the melted 1/4 cup shortening a little at a time. Mix together until just combined. Add the corn, chiles and cheddar. Mix again.
In a cast iron skillet, add the 2 tbsp shortening over medium heat on the stove top. Once shortening is melted, add the batter. It should sizzle. Cook for one minute on the stove and then place in the oven to bake for 20-25 minutes or until golden brown on top. Slice into wedges and serve warm.