My boyfriend and I spent the holiday break visiting some cultural and historical sites around northern New Mexico. We went to Coronado Historical Site, Jemez Historical Site, Bandelier and then to Ghost Ranch. It was an amazing trip over a couple days, and I enjoyed learning more about New Mexican history, and the people that lived here centuries before me. And, might I just say, New Mexico is gorgeous.
Of the four places we visited, Bandelier was my favorite. We were able to climb up ladders into small openings on the side of the mountain. We could see the remains of structures that were 300 and 400 years old. At the end of the hike, we climbed up 140 feet to an alcove on the mountain that overlooked the area. There was a kiva in the alcove that was centuries old. It was an incredible experience to be near so much history in a breathtaking environment.
If you’re ever in New Mexico and looking for places to visit, Bandelier is a must. Below is a pic I snapped about a mile from Bandelier.
On our way back to Albuquerque, we passed through Santa Fe and decided to grab lunch at The Ranch House. They serve American food and barbecue, and have quite a few traditional food items with green chile added, such as green chile coleslaw and green chile cornbread. The food was excellent, and I loved their green chile cornbread. I vowed to try to recreate their recipe once I got home.
Green Chile Cornbread
I decided to make traditional mini cornbread muffins, with the addition of plenty of Hatch green chile and a bit of cumin. These green chile cornbread muffins are awesome! They’re light and buttery, and heaping amounts of green chile give it a wonderful New Mexican spice. These go great with a plate of barbecue, a hot bowl of beans, or with a pot of beef stew.
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New Mexico Green Chile Cornbread
- 1 cup corn meal
- 1 cup all-purpose flour
- 1/3 cup sugar
- 2 tsp baking powder
- 1 tsp ground cumin
- 1/2 tsp salt
- 1 cup milk
- 1 egg
- 1/4 cup butter melted
- 1/2 cup chopped green chiles
Preheat oven to 400 degrees. Use butter to grease a mini muffin or regular muffin pan.
Combine all dry ingredients in a large bowl. Add in milk, eggs and butter, and stir well to combine. Add in chopped green chile and stir until the chile is mixed throughout the batter.
Pour batter into muffin cups, leaving 1/4" space for them to rise. Bake in preheated oven until golden brown and cooked through. Mini muffins take 10 - 12 minutes to cook, regular muffins take 15 - 20 minutes.
These are delicious until the last bite!