You know those recipe blogs that are pages and pages of nattering and story and “I had this once and recreated it in my own kitchen…”
No one has time for that shit. Not while we’re in varying degrees of quarantine.
So here’s the fast and nasty backstory. My mom got this recipe somewhere when we were growing up in Durango. It is a staple comfort food for us. It will make you happy. You should be able to find most ingredients pretty easy.
Now. Let’s get baking!
SW Chile Cheese Cornbread
1 cup cornmeal
1 cup flour
1 can creamed corn
4 tsp. baking powder
1 tsp. salt
½ cup sugar
½ shortening, softened (or butter)
1 ½ cups shredded cheese (cheddar or jack or both)
3 green chilies, cleaned and chopped (or 2 small cans) *or to taste. Trust your heart.
Pre-heat oven to 350, and grease a 9×11 Pyrex dish.
Mix all ingredients until moistened. Pour into baking dish and level with spoon.
Set timer for 30 min. You should see the edges slightly browned, and a toothpick inserted in the middle should come out cleanish. Since not all ovens are created equal, and the consistency of chilies and amount of cheese can make the cook time vary, 30 minutes is just a guide line and will most likely need to be baked another 5 or so minutes. Just check it every few minutes with a toothpick. When it doesn’t come out all gooey, remove the pan and let it cool for 10 minutes before serving.
It goes particularly well with butter whipped with honey as a topper.
This is my own spin that I’ve done for GF friends. Swap out the 1 cup of flour for 1 cup of masa, basically corn flour. Add an extra egg for a bit more loft. It might be a bit more dense, but it will get you there. You dig?