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Southwest cornbread - meal or side

 This recipe is adapted from a British cookbook that called it Mexican.  Inspired, yes. Authentic, no. 

I liked it for an easy lunch or as a side dish to any southwestern inspired salad.


Melt 2 T butter in 8-9" iron skillet

Sauté 1/2 chopped onion until just turning clear

add 1 chopped green chile of choice/ or 1 small can of chopped Hatch chiles

Stir to combine then removed from heat. 

Add 14 oz corn kernels or drained can of corn kernels

2 T chopped fresh cilantro (+more for serving)

Beat 2 large eggs with 

1/2 c sour cream or plain skyr or yogurt

Stir gently to combine all -

Mix 1 cup of polenta (purchased - if in tube, mash with a fork first- with 2 1/2 t baking powder, then stir into corn mixture

Add in 1 1/2 c grated cheese - sharp cheddar, white or orange and season with salt and pepper.

Place skillet in 350 degree oven for 30 - 40 minutes.

Top with a bit more cheese, cilantro, sour cream and fresh avocado slices to serve. 

Serves 4-6 

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