Green Chile and Bacon Cornbread

When you are looking to impress during those summer picnics, or trying to warm up at those fall tailgating parties, there is no easier recipe than our green chile cornbread. A quick hassle free recipe that will leave your partygoers wanting more.

Let’s get started!

Ingredient List

• 1 Pkg. Corn Muffin Mix

• 1 Egg

• 1/3 Cup Heavy Cream ( Whole milk can be used as a substitute.)

• 1 Bag(8 Oz.) Fiesta Blend Shredded Cheese/ Mexican Blend Shredded Cheese

• 1 Teaspoon Granulated Sugar

• 1 Can(4Oz.) Diced Green Chiles

• 1 lb. Bacon - Diced and Cooked

• 1 Tablespoon Softened Unsalted Butter

Optional

There are some alterations or additions you can make to this dish if you are looking for a change.

• Substitute your favorite peppers for the green chiles. Jalapeno and habanero peppers work well too!

• Ham or sausage also work well with the cornbread mix.

• Try changing up the cheeses too.

Cook Time — Approximately 20- 25 minutes.

Step 1

Heat your oven to 400°F. Use the softened butter to grease your Hallman Originals Cast Iron Skillet. Open the can of green chiles and drain excess liquid. Split your bag of shredded cheese and cooked diced bacon in half into two portions.

Step 2

In a medium-large mixing bowl add the cream, egg, sugar, green chiles, one portion of shredded cheese, one portion of bacon and corn muffin mix. Whisk until the ingredients are incorporated. The batter will be slightly lumpy, this is OK. Let the batter rest for 4-5 minutes.

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