Popular in the 1980s and 90s, this rich and cheesy cornbread served with a hearty soup makes a warming fall dinner.
This recipe is cut out of some newspaper from years ago. Unfortunately, I don’t have the name of the column, the newspaper or the writer. I like to give credit when I can.
It is pretty much a typical cornbread recipe with green chilis, cheese and sausage centered in the middle. You can make your own corn flour by grinding cornmeal in a blender or food processor. Sausage adds additional flavoring depending on the kind of sausage.
Canned green chilis are easiest to use but you can roast, peel and deseed fresh green chilis like Anaheims. I like canned Hatch chilis from New Mexico because they are meaty and not too spicy. You can also buy them already chopped.
Bread
3/4 cup all-purpose flour
1 cup corn flour
1/2 teaspoon salt
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 cup butter at room temperature
1/2 cup sugar
2 eggs
1/2 cup yogurt
1 cup corn kernels
Filling
1 cup chopped canned or cooked green chilis like Anaheims or Hatch
3-4 cups grated melting cheese like Monterey Jack or Cheddar
1 cooked Italian sausage with casing removed (optional)
Preheat oven to 375 degrees and butter an 8-inch square pan. Sift flours, salt, baking powder and baking soda.
Beat butter in a mixing bowl. Add sugar and beat until smooth. Add eggs and continue to beat. Add yogurt and corn kernels and mix well.
Grate the cheese and prepare the green chilis. Drain them, cut off the tops, remove the seeds and cut into small squares.
Add the flour to the egg mixture and combine just until mixed. Pour 1/2 of the mixture into the buttered pan. Sprinkle with cheese, green chili and sausage. Pour the rest of the batter over the cheese and bake for 35-40 minutes. Let sit for 3 minutes and serve.
