Tuesday, September 19, 2017

Cheesy Green Chile Bacon Cornbread Recipe

This weekend we're heading out on an off-road camping adventure with our Off-Road Club. The group is putting together a big barbeque with everyone bringing a dish. We were asked to bring a side, which immediately made me start thinking of the logistics of keeping a side dish tasty, appetizing, and safe to eat at the appropriate temperature be that hot or cold. And then I thought of the perfect thing - something that doesn't need to be kept hot or cold! No, I'm not talking about chips with fake cheese dip - I'm talking Cheesy Green Chile Bacon Cornbread. Delicious and good at room temperature. And who can say no to bacon... or cheese... or green chile, for that matter? 

Green Chile Bacon Cheddar Corn Bread recipe. Delicious, cheesiness with a bit of kick from www.alovedlivedlife.com


Serves a crowd, so halve the recipe if you're not feeding numerous hungry Jeepers
2 c. cornmeal
1 1/2 c. flour
4 T. sugar
3 t. baking powder
1 t. baking soda
1/2 t. salt
2 eggs, beaten
2 1/2 c. buttermilk
Bacon grease from cooking bacon
1 block of cheddar, grated (8 oz)
5 fresh Hatch green chiles, roasted, skinned, seeded and chopped or 2 4 oz cans of green chiles, chopped 
6 slices of bacon, cooked (fat reserved) and crumbled (but not too fine)


  1. Grease a 10 x 15" pan
  2. Preheat oven to 425F
  3. Mix together dry ingredients (cornmeal through salt)
  4. In a separate bowl, whisk together eggs, buttermilk, and bacon fat (make sure the bacon fat isn't so hot it cooks the egg when you pour it in)
  5. Add wet to dry, mix until there aren't large lumps. 
  6. Add in bacon and green chiles, mix in
  7. Pour into prepared dish
  8. Sprinkle cheese over the top
  9. Cook until tester inserted in center comes out clean, about 20-25 minutes

1 comment:

  1. Yum Yum.. Looks good, seems easy. I'll be trying this recipe out over the weekend and will get back to you about it. Keep the terrific shares coming :)