Green Chile Cornbread With Whipped Honey Butter

Green Chile Cornbread

Prep: Preheat the oven to 400 degrees. Grease the baking dish. Measure out all ingredients. Rise and pat dry green chilies (You want to remove as much excess water as possible).

Mix Dry Ingredients: In a large bowl whisk together cornmeal, flour, salt, baking powder, and baking soda.

Mix Wet Ingredients: In a separate bowl, using a hand mixer, beat together the butter (room temperature) and sugar until fully combined. Add the sour cream and eggs into the butter-sugar mixture. Beat until smooth, about two minutes.

Combine Wet and Dry Ingredients: Using a spatula, combine the milk and wet ingredients into the dry ingredients, a ⅓ at a time, alternating the milk and butter mixture.1.25 cup milk

Add in the Inclusions: Mix in the green chilies, corn, and cheddar cheese (optional) into the batter. 2 cups green chilies - peeled, diced, and patted dried, 2 cups corn, defrosted

Bake: Pour the batter into your baking dish. Bake at 400°F until the top is browned. Note: the baking time can vary depending on the dish you use. A casserole dish will take about 35 minutes to bake. Brownie square pans will take about 18 minutes.

Whipped Honey Butter

Using a hand mixer with the whip attachment, whip together ½ cup of butter, ¼ cup of honey, and a dash of salt until fluffy (about three minutes).1 cup butter, divided, room temperature, .25 cup honey