So, you've heated up your Big Green Egg for your main course and wishing you can slide on a side? We've got the video for you! Watch as Ace's Grilling Expert, Chef Jason, shows you an easy side dish to pair when you've got your Egg heated to 350 degrees.
Big Green Egg Side Dish At 350 Degrees
Fire up the Big Green Egg and let’s roast off those Pueblo Chiles. Next we take those amazing chilies and create a cornbread that will be the envy of your next dinner party.
Cook Time: 35-45 Minutes (time can vary) PLUS 5 Minutes Resting Time
Cook Temp: 350˚ F – BGE Temp
Ingredients
Measure Ingredient Prep Notes
DRY INGREDIENTS Mix all dry ingredients
1 ¼ cup Cornmeal, Yellow Coarse or fine grind
1 ¼ cup Flour, All Purpose
1 tsp Salt, Kosher or Sea
1 tsp Baking Soda
1 tbsp Baking Powder, double acting
¼ cup Sugar, Brown, Dark, Packed packed ¼ cup
Wet Ingredients
1 stick Butter, salted softened to room temp
½ cup Mexican Crema
2 ea Eggs, Large
1 ¼ cup Milk, Whole
1 cup Green Chilies, Roasted, peeled and diced
1 cup Corn, Colorado, Kernels
1 cup Cheese, Cheddar, Sharp, Shredded
Preparation Directions:
Wash all tools prior to use
Clean and sanitize all cutting boards and prep surfaces prior to use
Read all manufacturer’s instructions before using ovens, grills, or any cooking tools
Grill and roast your Green Chiles until desired doneness is achieved
** Chef’s Tip – After roasting chiles place into a bowl and cover with plastic wrap, that will help steam off the charred parts, leaving the chile intact.
Heat your Big Green Egg to 350˚ F
While Grill is heating up, spray a Cast Iron Skillet with cooking spray
Add all the dry ingredients into a bowl
Mix well to combine
Using a new bowl, place the softened butter and crema into the bowl and mix until combined
Add the milk, diced chilies, corn kernels and cheese
Mix until combined
Allow to rest for approx. 5 minutes
Carefully add half of the wet mixture into the dry mixture and stir until combined
Add the rest of the wet mixture into the dry mixture and mix until fully incorporated and just mixed
Pour this mixture into the cast iron skillet and level out if needed
Place into the BGE at 350˚ F
Cook for 35-45 minutes or until desired doneness is reached, checking for doneness at the 40 minute mark
Check for doneness by inserting a clean, dry, toothpick (or skewer) into the center and removing it clean
Using heat proof gloves, carefully remove the cornbread and bring into the kitchen
Rest for minimum of 10 minutes to allow the cornbread to cool and firm up
Serve with honey butter if desired
Store any leftovers loosely covered overnight, do not refrigerate
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