Easy Green Chile Cornbread- from a gluten-free mix
Green Chile Cornbread
I happened to have a Gluten Free Pantry Yankee Cornbread Mix on hand, so I thought I would try it, and add my favorite cornbread additions - chopped green chiles, cheese and spices. I also added plain yogurt, lime juice and honey to make it moist, and spices to liven up the flavor. It turned out well. We grilled halved squares of it in a little bit of olive oil to accompany our Mexican Pumpkin Soup last night. Babycakes - this was too easy!
1 package Gluten Free Pantry Yankee Cornbread Mix
1/2 cup plain yogurt or sour cream
2/3 cup milk
1 squeeze fresh lime juice or lemon juice
1/4 cup light olive oil
3 tablespoons honey or brown sugar
1/2 cup chopped green chiles
2 large organic free-range eggs, lightly beaten
2/3 cup grated Parmesan or Cheddar cheese
1/2 teaspoon chili powder
Pinch or two of cayenne pepper
Preheat oven to 425 degrees F. Line an 8x8-inch baking dish with foil and lightly oil the bottom and sides.
Dump the contents of the cornbread mix into a large mixing bowl. Add the rest of the ingredients and mix well by hand. Pour into the prepared baking dish and bake in the center of the oven for 25 minutes, or until a wooden pick inserted into the center emerges clean. Cool on a wire rack. Serve warm.
Dump the contents of the cornbread mix into a large mixing bowl. Add the rest of the ingredients and mix well by hand. Pour into the prepared baking dish and bake in the center of the oven for 25 minutes, or until a wooden pick inserted into the center emerges clean. Cool on a wire rack. Serve warm.
8 comments:
Have you ever made this on the sweeter side, say using dried cranberries and honey/maple sugar instead of the green chilis? Even with this sweeter version, I'm not sure about the cheese factor. Thoughts?
Hi Michelle!
Yes, I've made a sweeter version with dried cranberries; adding about a half cup or so of light brown sugar to the mix [and no cheese].
Did you see my other corn cake - with banana puree? That recipe would work using this mix instead of the flour blend called for - but - I'd add 1/4 cup rice flour [or other flour] to the GF Pantry Cornbread mix to get the correct volume.
When I bought the package of Yankee Corn Bread, the box mentioned using buttermilk. Can I substitute the 2/3's cup milk and lemon juice squirt for the buttermilk since I have the buttermilk anyways?
Yes, milk with a dash of lemon juice will work.
I finally made this cornbread, with a little over 1/2 a cup cranberries, 1/2 a cup brown sugar, a good squirt of honey (next time I might sub maple syrup since I feel that maple syrup goes more with New World food like corn and cranberries), buttermilk (instead of milk), and a squirt of lemon juice (the rest of the ingredients/instructions were the same minus the cheese, jalapenos, and spices). It needed to cook between 10-15 minutes longer than the 25 minutes posted - this may be do to my oven, the elevation, and/or humidity on this dreary/rainy Boston day.
My cornbread did not end up as brown on top, nor did it seem to fill up as much of the silicone 8x8 pan (but then again, there was no 2/3s cup cheese).
The cranberries did add some moistness (next time I'd add a full cup) but I was wondering how to make it more moist? My boyfriend likes it almost cakey. I don't think it would work to cook it for less time since I still want it to be cooked - but I may be able to only cook it for 38 instead of 40ish minutes. I was considering subbing 1/2 of a large banana (mashed into puree) instead of the brown sugar to make it less sweet and even more moist? (He loves bananas - your frosted banana cake minus the frosting was a HUGE hit). Do you think this would work? Thanks again!
Can this cornbread be sliced into squares, wrapped in saran-wrap or foil (which do you recommend?), and put into a freezer-safe bag to be enjoyed at a later date? I also want to know if it's possible to freeze kugel (I made a sweet version with cinnamon, raisins, ricotta, and vanilla Stonyfield yogurt in a round silicone cake pan) and your flourless chocolate goddess cake (mmm!). I think I've used every oven-safe pan in my tiny apartment kitchen! I have been cooking up a storm for the holidays, but now it's time to start savoring the heavy/sweet food by eating it sparingly, alongside vegetables (we had the creamy carrot soup tonight with coconut milk and that rocked too!). It's great to having freezer-ready tasty homemade GF treats so I can easily host friends or treat myself - I already have unfrosted banana cake and your killer dark chocolate brownies in my freezer. We are planning on having one more serving each of cornbread alongside the bean and butternut chili and maybe even some more with Baked Chicken Chili Brown Rice Casserole (that is, if any leftover chili remains). And I still plan on making your apricot cobbler (you mentioned that it can be frozen but how does that work with the apricots on the bottom) to use up the rest of the buttermilk before it goes bad. :) Thanks!
Hi Michelle!
Yes, oven temps do vary; and pan choices can affect the baking time [glass and metallic cook faster and may impart a crustier edge]. I've never used silicone pans; you may want to Google silicone pans for baking tips.
To add moistness to cornbread - yes, banana works [delicious!]; also adding more oil, or an egg. or plain yogurt. I'd still keep some brown sugar, too it helps structure.
Yes, I cut it into squares and wrap in foil, then freeze in large plastic freezer bags. I do this with all my GF treats. This way I always have a GF treat on hand. ;-)
I do think kugel can be wrapped and frozen in the same manner [it may lose a little something in translation - not sure; I don't know because we've never had any leftover kugel here! LOL]
You HAVE been busy! Good for you! I am so honored you are trying so many of my recipes. Thank you.
To be honest, the apricot cobbler is best warm from the oven. I did have some leftovers and froze it, but it wasn't quite as good. So if you plan on freezing cake for a future time, I might choose another recipe to try, like the Almond Yogurt cake, perhaps.
Enjoy! And thanks again.
Because I must follow a diet free of lactose, gluten and soy, I would make and recommend the following substitutions:
For the yogurt - use Hellman's Canola Mayo (lactose, gluten AND Soy free)
Ditto for the cheese:
Lisinatti Almond Mozzarella or Swiss.
Feel free to contact me for more information or assistance
JM Shephard
jinjelle@gmail.com
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