About 1 tsp of Flying Olive Butter Extra Virgin Olive Oil for greasing pan
¼ cup corn meal
1 ¼ cups flour
¼ cup sugar
2 tsp baking powder
½ tsp salt (optional)
1 (4 oz) can chopped mild green chilis, undrained
1 cup milk
1 egg, beaten
¼ cup Flying Olive Baklouti Green Chili Extra Virgin Olive Oil
Preheat oven to 400 degrees. Lightly grease an 8 x 9" square or round pan with the Flying Olive Butter Extra Virgin Olive Oil. Set aside until 1-2 minutes before ready to place cornbread in oven. At that point, heat in oven.
Stir together all dry ingredients. Quickly stir in remaining ingredients until dry ingredients are just moist. Pour into heated pan. Bake for about 20-25
minutes until toothpick inserted in the cornbread comes out clean.
Serve warm. This is especially good as a complement to Ancho Pork Stew with Hominy or your favorite chili recipe.
Submitted by Barb L.