It’s Father’s Day weekend, and this time can be used to remind your dad how awesome he is by showing him up at cooking (which is a skill he taught you). Plus, this dish goes awesome with BBQ.
Today, we’re making green chile cornbread.
This recipe is mostly of my own design, combining aspects of several recipes to create this dish. Creating this recipe was also difficult because this was basically the way my dad taught me how to cook: “Throw some stuff in a pot and go with it.” You’ll need:
1/2c. butter, softened
2/3 c. sugar
1 c. buttermilk or soured milk
1/2t. baking soda
1 c. cornmeal
1 c. flour
1/2 t. salt
6 oz. fresh green chiles, chopped
1-15 oz. can creamed corn
1 small onion, chopped
1/2 c. shredded colby jack or cheddar chesse
**If you don’t buy buttermilk (like me), but still like the taste of it, simply pour some lemon juice into your milk and let it stand. There’s an exact ration floating around somewhere on the Internet, but I just put 1/8 c. or so for every cup of milk. Whisk it up with a fork, let stand for 5 minutes, then whisk it again**
Preheat your oven to 350.
Heat up a small amount (like a pat) of butter in a skillet and saute your chiles and onions. If you do not have fresh chiles, used canned chiles. You can also use canned jalapenos if you want it spicier.
Cream together butter and sugar, then add buttermilk and eggs. Stir in the dry ingredients with a spoon, leaving some lumps in the batter:
Add the chiles, creamed corn, and cheese:
Full disclosure: I’m from Wisconsin, which means I double the amount of cheese called for in any given recipe. However, I care about your cholesterol and list the cheese amounts a reasonable person should use. But, if you want to give your heart a good workout (which is what my dad says when we’re eating his cooking usually), don’t be afraid to be a bit heavy-handed.
Now, I couldn’t decide if I wanted a nice, deep bread or more of a cake-like shape. So, I dug around my cabinets and found a lovely little Pyrex dish that’s somewhere between 8×8 and 9×13. I would recommend baking in a 9×13–it would take forever in an 8×8. Grease your casserole dish liberally and bake for 45 minutes or so.
My dad would really like this. Yours probably will too. If you’re close enough, make something for him this weekend. If you’re not close enough to cook for your dad, send him a picture text to make him jealous–and then he’ll feel good he at least helped you not starve to death now that you’re out in the big-boy or big-girl world.
Happy Father’s Day to all the dads out there–if you do cook for your pops, let him do the grill. Even if he’s horrible at it. Because dads have to run the grill and that’s just how it has to be.