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You’ll probably remember that we’ve talked in previous blogs about how to make pure southern style cornbread, as well as covering quite a few Southwest style and Tex-Mex dishes? Well how about combining the two ideas? How does making some Southwest Style Cornbread strike you? Well whip out the skillet and some butter and let’s get started!
Here’s what you’re going to need: Some regular old cornbread mix of your favorite variety (preferably the kind you have to add butter to), some frozen corn, a can of Hatch green chiles, and some fresh green onions. Before we get started, dice up the green onions and melt some butter in the skillet.
While the butter is melting rapidly, grab a bowl and add the cornbread mix, pour the butter from the skillet into the mix and follow the directions on the package for mixing. Add in a half cup of the frozen corn, and half the can of Hatch green chiles and mix them in. Pour the batter into the already warm buttered skillet (doesn’t that phrase just make you hungry by itself?) and sprinkle a half cup of diced green onions onto the top of the batter, as well as a pinch or three of shredded cheddar if you like that green chile cheeseburger flavor…without the burger of course. Bake at the temp and time noted on your particular package of cornbread mix. Then all you’ll have to do it let it cool and eat it! Of course, if you have a large skillet and need to add another package of cornbread mix, don’t forget to increase the corn and green onions to a full cup, and use the full can of the Hatch chiles.
If the mix of Hatch chiles and corn flavors don’t take you on a brief tasty trip straight to New Mexico on a warm summer day, even if it’s colder than an igloo’s toilet seat outside, well then…you just need to travel more! And before you hit the road come springtime, please be sure and swing by PPL Motorhomes.com for all your parts and accessories!