Inspired by the cornbread at Ophelia’s Electric Soapbox in Denver, this green chili and goat cheese cornbread is a delicious southwestern twist on traditionally sweet cornbread.
As I mentioned in a previous post, traditional Colorado cuisine is all about green chilis (there’s a debate out west as to whether New Mexico or Colorado have better green chili sauces). And while I’m used to my breakfast burrito being smothered in a perfectly flavored green chili sauce, dining at Ophelia’s was the first time that I’ve had either goat cheese or cornbread combined with green chilis. And let me tell you, the three of these ingredients are a combo made in heaven!
While this recipe also includes instructions for the cornbread batter, you could easily sub in your favorite cornbread recipe instead. If you can’t find hatch chili peppers, you can sub in poblano peppers or jalapeno.
This cornbread is delicious with eggs for a savory brunch, alongside roasted chicken thighs for a more southern-style dinner, or with a big bowl of chili (I recommend this pumpkin one or a more traditional bison chili). I’m actually planning on serving it alongside this harvest salad for a first course at Thanksgiving this year.
Speaking of Thanksgiving, it’s going to be a bit smaller one this year as with the move and starting new jobs, Bry and I can’t take too vacation time to visit family. So instead, Brys mom and stepdad are coming to us! Initially I was planning a traditional menu, but then I started thinking about how few Thanksgiving foods I actually like (after all, it’s all about the sides) and I want to give my in-law’s a taste of Colorado. So instead I’m planning on a Southwest theme with steak instead of turkey. For some this may seem blasphemous, but at the end of the day Thanksgiving is more about being with people we love than sticking to a strict turkey and mashed potatoes menu.
So here’s a toast to venturing off the beaten road (your taste buds will thank you)!
Green Chili and Goat Cheese CornbreadPrint Recipe
- 1 cup white whole wheat flour
- 1 cup cornmeal
- 1/4 cup granulated sugar
- 1 tsp baking soda
- 3/4 tsp salt
- 1 cup plain, nonfat yogurt
- 2 eggs
- 1 hatch green chili, diced
- 2 ounces goat cheese, cut into small pieces
Preheat oven to 400F and line 8x8" baking pan with foil or cooking spray
In large mixing bowl, whisk together flour, cornmeal, sugar, baking soda, and salt. Stir in chili peppers, yogurt, and eggs until just combined (be careful not to over-mix). Carefully fold in goat cheese pieces.
Pour batter into prepared pan and bake 20-25 min or until toothpick comes out clean.