Dutch Oven Green Chili Corn Bread

Dutch Oven Green Chili Corn Bread

Chef Chuck Wiley likes to bake this flavorful corn bread in a Dutch oven over a campfire. The cast iron pan makes it especially crispy. You can also bake it at home in an uncovered pan, but it won't have the same sense of rustic, outdoor cooking.

Yield: 8 servings

Course:
Cuisine:
Occasion: ,

Ingredients

  • 1 cup unsalted butter
  • ¾ cup sugar
  • 4 eggs
  • ½ cup roasted, seeded, and diced green chiles (canned may be used)
  • 1½ cups cream-style corn
  • ½ cup grated Monterey jack cheese (may use jalapeño jack for more spark)
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2 tablespoons baking powder
  • 1 teaspoon salt

Directions

  1. Preheat an oven to 325˚
  2. Light 18 charcoal briquettes, or use the glowing embers from a wood fire. Butter a 10-inch Dutch oven with a lid or a 9-inch square baking pan.
  3. In a large bowl, beat together the butter and the sugar. Add the eggs, one at a time, beating well after each addition. Add the chiles, corn, and cheese and mix well.
  4. Sift together the flour, cornmeal, baking powder, and salt; add to the egg mixture and mix until smooth.
  5. To make corn bread in the Dutch oven: Pour batter into the prepared Dutch oven. If baking over a fire, place the Dutch oven on top of 9 of the briquettes (or glowing embers) and place the remaining 9 briquettes (or glowing embers) on top of the lid. Briquettes cannot be touching the bottom of the Dutch oven. The legs of the Dutch oven should keep it elevated ½ inch or so above the briquettes. Ideally, the Dutch oven should be placed in a pit just deep and wide enough to hold it so it’s surrounded by a consistent, even heat. Bake approximately 1 hour. If using an oven, bake until a tester inserted into the center comes out clean, about 1 hour.
  6. To make corn bread in the baking pan: Pour batter into the prepared pan and bake in the preheated oven until a tester inserted into tile center comes out clean, about 1 hour

Tips/Techniques

Don’t feel compelled to remove every last bit of skin from the chiles after they’ve been roasted. In particular, don’t rinse off the skin under water. You’ll wash away the flavor that the roasting just put in.
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