New Mexico Green Chile Cornbread

Makes 9 (3-inch) slices

Ingredients

• 1-1/2 - cups buttermilk

• 3  - New Mexico green chiles, finely chopped

• 1 - large onion, minced

• 1 - cup yellow cornmeal

• 1 - cup all-purpose flour

• 2 - teaspoons sugar

• 1 - Tablespoon baking soda

• 1 - teaspoon baking powder

• 1 - teaspoon salt

• 1/4 - teaspoon garlic powder

• 2 - eggs, beaten

• 1 - cup mild cheddar cheese, grated

Directions

Preheat oven to 400° F.  Butter a 9 x 9-inch pan. 

1. Over low heat, in a small saucepan, pour in the buttermilk, and then add the chiles and onion.  Cook for a few minutes.  

2. Take pan off the heat and allow the mixture to cool for 10 minutes.  

3. In a bowl, now mix the eggs and cheese together.  Then add the buttermilk mixture.

4. In a large mixing bowl, combine the cornmeal, flour, sugar, baking soda, baking powder, salt, and garlic powder.  Then pour in the buttermilk - cheese ingredients.  

5. Quickly mix all ingredients but do not overwork the mixture.  Pour batter into the buttered pan.

6. You want to bake cornbread for 40 minutes, or until it turns golden brown.  Insert a toothpick into the center.  You want it to come out clean.

7. Cool slightly, slice, and serve hot.  You can serve at room temperature.  Serve with honey.

Picnicking & Tailgating:  

If you would like to serve this hot, you can bake an hour or two before leaving.  Then put the bread in a thermal container.

However, if you want to keep it cold, just wrap cooled bread in plastic wrap.  Just slice at the picnic or tailgate site and everyone enjoy.