a. cornbread


Wheat is a Middle-Eastern / European grain. In the Americas, corn was the staple grain.

Don't make cornbread with cornmeal only. Half & half is more palatable. 


This is what you need for 1 large loaf, 4 small loaves:

  • 1 cup (yellow) cornmeal
  • 1 cup all-purpose (wheat) flour
  • 1 cup buttermilk / milk
  • 2-3 tsp. baking powder
  • 1 tsp. salt
  • sugar to taste (1/3 - 1/2 cup)
    OR replace in part with honey
  • 1 egg, lightly beaten
  • 4 tbsp. melted butter or vegetable oil


  • annatto / turmeric for yellow color
  • candied fruit mix for a fruit cake?
Pic1: cornbread



Pic2: mix
Pic3: pour, bake
Pic4: baked

I used these 4 small loaves to make a pineapple cornbread cake.

b. green chile cornbread


Of course, New Mexico makes cornbread with green chile. That's what NM is all about after all. 


Pic1a: Tia Rita's products

Pepper's used to sell the green chile stew here in Deming a few years back, but discontinued the brand. There are a few stores in Las Cruces that sell a selection of their products. To get the entire listing, you have to go online to their website.

The cornbread is made with green chile powder. Still, there seem to be spots in the finished product that tasted spicier than others. Despite greasing and flouting the baking pan, the cornbread still suck to the baking pan and also appeared a bit on the dry side.


This is what you need for 6+ servings:

  • 1 pckg. green chile cornbread mix
  • 1 egg, beaten
  • 1 1/2 cups buttermilk or milk
  • 2 tbsp. melted butter


  • recipe as above
  • green chile powder
Pic1: Tia Rita's green chile cornbread



Pic2-4:  preparation


Pic5-7: baking


Pic8-10: all done, served


Pic5: well-done
Pic6: green salad, grape tomatoes
Pic7: green chile cornbread, potato salad