Green Chile Bacon Cornbread
Ingredients:
1 1/2 cups of fine ground yellow cornmeal
1 cup flour
1 1/2 tsp. salt
1/3 cup sugar
1 Tbsp. baking powder
4 eggs
16 oz. 2% cottage cheese
2 tsp. fresh lemon juice
1/4 cup Hatch Chile Verde
1/2 cup chopped onion
1 tablespoon canola oil
8-9 strips of thick cut bacon
1/4 cup milk, to thin the batter if needed
Directions:
Preheat the oven to 400 degrees.
Saute the onion and green chile in the oil over medium heat until softened but not brown, about 5 minutes. Remove from the skillet and allow to cool while you mix the batter.
Combine the cornmeal, flour, salt, baking powder and sugar in a bowl and stir well to combine
In another bowl beat the eggs and stir in the cottage cheese and lemon juice
Combine the cottage cheese, the cornmeal mixture, and the sauteed chile and onions. Stir and add milk if you need to thin the batter.
Let the skillet cool off then lay the strips of bacon into the skillet.
Cook the bacon over medium heat on the stovetop for about 3 - 5 minutes.
Turn off the heat and flip the bacon over keeping it in order.
Spoon the batter carefully over the bacon strips.
Place the skillet into the oven and bake for 20 - 25 minutes, until a toothpick inserted into the center comes out clean.
Let the cornbread rest for about 5 -10 minutes.
Run a butter knife around the edge of the pan to release.
Place a platter on top of the skillet and, using potholders, invert the cornbread onto the platter.
Click here for Hatch Chile Verde
1 1/2 cups of fine ground yellow cornmeal
1 cup flour
1 1/2 tsp. salt
1/3 cup sugar
1 Tbsp. baking powder
4 eggs
16 oz. 2% cottage cheese
2 tsp. fresh lemon juice
1/4 cup Hatch Chile Verde
1/2 cup chopped onion
1 tablespoon canola oil
8-9 strips of thick cut bacon
1/4 cup milk, to thin the batter if needed
Directions:
Preheat the oven to 400 degrees.
Saute the onion and green chile in the oil over medium heat until softened but not brown, about 5 minutes. Remove from the skillet and allow to cool while you mix the batter.
Combine the cornmeal, flour, salt, baking powder and sugar in a bowl and stir well to combine
In another bowl beat the eggs and stir in the cottage cheese and lemon juice
Combine the cottage cheese, the cornmeal mixture, and the sauteed chile and onions. Stir and add milk if you need to thin the batter.
Let the skillet cool off then lay the strips of bacon into the skillet.
Cook the bacon over medium heat on the stovetop for about 3 - 5 minutes.
Turn off the heat and flip the bacon over keeping it in order.
Spoon the batter carefully over the bacon strips.
Place the skillet into the oven and bake for 20 - 25 minutes, until a toothpick inserted into the center comes out clean.
Let the cornbread rest for about 5 -10 minutes.
Run a butter knife around the edge of the pan to release.
Place a platter on top of the skillet and, using potholders, invert the cornbread onto the platter.
Click here for Hatch Chile Verde
