Smoked Gouda, Roasted Chile and Green Chile Mustard are the all star's in this kick butt cornbread recipe! Let's stop for a minute. Rewind. Smoked Gouda. Chile. Chile Mustard. See why this cornbread is so kick butt? Let's begin.
I spoke before of my love for the Red Chile Mustard. Meet its sibling, the tangy one, Green Chile. Tangy in the best way possible. Old Pecos Chile Mustards are seriously a new pantry staple of mine. I went through my first jar of Red Chile Mustard in a week and expect the Green Chile to disappear just as quickly. Shoot! I am just realizing, I should have stocked up. Anyway, back to the cornbread.
This cornbread is unique and will keep your guests guessing. This recipe is also gluten-free which is a plus. Of course if you are all about free gluten, you could substitute all purpose or bread flour for the rice flour we used here. You also have the option of nixing the sugar, but I love a subtle sweetness to my cornbread, so I left it in. The sweet plays nicely with the smokiness of the gouda and subtle spice of the green chile too! You can also try this cornbread recipe and substitute the green for red chile mustard. ;) Use blue corn in place of traditional yellow corn meal to turn this cornbread into a true Southwest classic!
Do you love cornbread stuffing on Thanksgiving? Make this cornbread recipe and use it as the base for your turkey stuffing. Oh dang! Things are getting real this holiday season.