Green Chili Cheese Cornbread

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Growing up in New Mexico has heavily influenced my cooking. New Mexican cuisine is a mix of Mexican and Native American influences. Like any regional cuisine this confluence of influences makes for a style and taste that is unique to New Mexico. Much of the New Mexican food is based upon a singular ingredient: Chili. These chilies are not the fresh common varieties found in many national groceries, as most of the crops are grown in the small city of Hatch (also known as the chili capital of the world). Red or green is a question that is heard at pretty much every restaurant serving local food throughout the state. This recipe is the first of many dishes to come that include this fantastic ingredient! In most groceries Hatch green chili can be found canned or in the frozen sections. Don’t be afraid to buy “Hot”!


1 cup butter

¾ cup sugar

4 eggs

½ cup green chili

1 ½ cup cream style corn

½ cup jack cheese

½ cup cheddar cheese

1 cup flour

1 cup corn meal

2 Tbsp baking powder

1 Tbsp salt


  1. Preheat oven to 325
  2. Cream butter and sugar together. Add eggs one at a time.
  3. Mix in all other ingredients
  4. Cook for 50 min to 1 hour until golden brown and a knife stuck in the middle comes out clean.

We at the Serving Wench would love to hear any feedback from our followers and readers! Please let us know what you think!

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