Super Bowl Green Chile and Cheese Cornbread
Try this Super Bowl Green Chile and Cheese Cornbread recipe, or contribute your own.
Try this Super Bowl Green Chile and Cheese Cornbread recipe, or contribute your own.
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine grain sea salt
- 1 cup whole wheat pastry flour whole spelt flour, whole einkorn flour, or your favorite gf baking mix (i like jovial foods whole grain gf pastry flour)
- 1 cup yellow cornmeal preferably stone-ground*
- 2 teaspoons aluminum-free baking powder
- 1 cup buttermilk**
- 1/2 cup melted unsalted butter (1 stick) or coconut oil or
- 2 large eggs***
- 3 tablespoons mild-flavored honey or pure maple syrup
- 1 poblano pepper roasted peeled, seeded and finely chopped****
- optional: 1 cup shredded cheddar cheese (i used or
- Carbohydrate 236.685348064211 g
- Cholesterol 244.025 mg
- Fat 101.302011189802 g
- Fiber 28.2171115922855 g
- Protein 32.4851643531634 g
- Saturated Fat 59.6687850141643 g
- Serving Size 1 1 Serving (686g)
- Sodium 99002.2758030178 mg
- Sugar 208.468236471926 g
- Trans Fat 8.03948889518414 g
- Calories 1919 calories
Step-by-step
- Preheat the oven to 375 degrees.
- Line a 12-cup muffin pan with paper liners or grease an 8 x 8-inch baking dish (I usually dip a pastry brush in the melted butter I'm using in the recipe and grease the pan that way.)
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
- In a medium bowl or a blender, combine buttermilk, melted butter, eggs and honey until well blended.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Stir in the poblano pepper.
- Using an ice cream scooper, divide the batter into the muffin pan or pour it into the prepared pan.
- Bake the muffins for 15-18 minutes, or until the tops are golden and a toothpick inserted in the center of a muffin comes out clean. Or bake the cornbread in the 8 x 8 pan for 30-35 minutes.
- Cool for 5 minutes on a wire rack before removing muffins from the pan.
Super Bowl Sunday: More Than Just the Game
Super Bowl Sunday is a day of epic proportions, a day where friends and family gather around the television, cheering on their favorite teams. But let's be honest, the real star of the show is often the food. And while chips and dips are always a crowd-pleaser, sometimes you crave something a little more…substantial. Something that warms your belly and satisfies your soul. That's where my Super Bowl Green Chile and Cheese Cornbread comes in.
This recipe isn't just a side dish; it's an experience. The slightly spicy kick from the roasted poblano peppers dances perfectly with the savory cheddar cheese and the sweetness of the honey. The cornbread itself is moist and tender, a delightful contrast to the crispness of a good cold beer. It’s the kind of recipe that disappears quickly, leaving everyone wanting more. I've perfected this over years of game-day gatherings, tweaking and adjusting to create the ultimate Super Bowl snack. It's easily adaptable too – if you’re not a fan of spice, simply omit the poblano peppers, or use a milder pepper such as bell peppers.
A Cornbread Story: From Kitchen to Couch
I remember the first time I made this cornbread. It was a few years back, during one of those nail-biting Super Bowl games. The score was tight, the tension palpable, and everyone was glued to the screen. I'd decided to add a little something extra to the usual game-day spread, something homemade and comforting. The aroma of baking cornbread filled the air, a delicious counterpoint to the roar of the crowd on the TV. When I finally brought it out, warm and golden, there were gasps of delight. It was an instant hit, and it’s been a Super Bowl staple ever since.
The beauty of this recipe lies in its simplicity. It's easy to make, even for a busy homemaker juggling kids and a thousand other things. The ingredients are readily available, and the process is straightforward. But despite its simplicity, the flavor is anything but basic. It’s rich and complex, a testament to the power of simple, high-quality ingredients. The combination of whole wheat pastry flour, stone-ground cornmeal, and that hint of honey creates a depth of flavor that's truly unforgettable. And the best part? It’s incredibly versatile. You can serve it alongside chili, soup, or even just on its own as a satisfying snack.
Adapting to Your Needs
One of the things I love about this recipe is how easily it can be adapted to suit different dietary needs and preferences. For those following a gluten-free diet, simply substitute your favorite gluten-free baking mix. If you prefer a sweeter cornbread, add a little extra honey. Don't have buttermilk? No problem! A simple substitution of milk with a little lemon juice or vinegar will do the trick. Experiment with different cheeses, too. Monterey Jack, pepper jack, or even a blend of cheeses would work wonderfully.
So, this Super Bowl Sunday, skip the store-bought snacks and make this cornbread instead. It’s a guaranteed crowd-pleaser, a recipe that will elevate your game day experience to a whole new level. It’s more than just a recipe; it’s a gathering, a tradition, a memory in the making. Enjoy the game, enjoy the company, and most importantly, enjoy the delicious taste of this Super Bowl Green Chile and Cheese Cornbread.
