Skyline Ranch Sweet Green Chili Corn Bread

By ClaudiaJan

Skyline Ranch Sweet Green Chili Corn Bread

1 cup milk
1 tablespoon lemon juice
1/2 cup butter or margarine, melted
1 (4-ounce) can diced mild green chiles
2 large eggs
1 1/2 cups cornmeal
3/4 cup unbleached all-purpose flour
1/2 cup sugar
1 1/4 teaspoons baking soda
1/2 teaspoon salt

Preheat the oven to 375° F.
Butter a 9-inch square baking dish.
In a measuring cup, combine the milk and lemon juice. Let stand for 2 minutes. In a large mixing bend, using an electric mixer at low speed, combine Ae inched butter, milk mixture, chiles, and eggs.

In a separate bowl, combine the cornmeal, flour, sugar, baking soda, and salt Slowly beat the corn-
meal mixture into the milk mixture at slow to medium speed. Blend until well combined. Pour the batter into the prepared baking dish. Bake for 20 to 30 minutes, or until a wooden pick inserted in the middle of the bread comes out clean. Cut the bread into squares and serve warm or at room temperature. Makes 6 to 8 servings

Ingredients

• 1 cup milk
• 1 tablespoon lemon juice
• 1/2 cup butter or margarine, melted
• 1 (4-ounce) can diced mild green chiles
• 2 large eggs
• 1 1/2 cups cornmeal
• 3/4 cup unbleached all-purpose flour
• 1/2 cup sugar
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt

Details

Servings 6

Preparation

Step 1

Preheat the oven to 375° F.
Butter a 9-inch square baking dish.
In a measuring cup, combine the milk and lemon juice. Let stand for 2 minutes. In a large mixing bend, using an electric mixer at low speed, combine Ae inched butter, milk mixture, chiles, and eggs.

In a separate bowl, combine the cornmeal, flour, sugar, baking soda, and salt Slowly beat the corn-
meal mixture into the milk mixture at slow to medium speed. Blend until well combined. Pour the batter into the prepared baking dish. Bake for 20 to 30 minutes, or until a wooden pick inserted in the middle of the bread comes out clean. Cut the bread into squares and serve warm or at room temperature. Makes 6 to 8 servings