The Bread Made of Corn
The latest green chile creation has emerged from the JC kitchen. Tonight I made some green chile cornbread. This stuff is awesome! It is some of the best cornbread I have ever had. The chile flavor is very mild, the whole thing is not overly sweet, and it has a nice crust. I would like to try this with some hot chiles next time.
HATCH CHILE CORN BREAD
3 Hatch chiles (about 7 ounces total)
1 cup yellow cornmeal
1 cup all-purpose flour
¼ cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup (packed) grated smoked or extra-sharp cheddar cheese (about 4 ounces)
1 cup buttermilk
2 large eggs
¼ cup unsalted butter, melted, cooled
Char chiles over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop chiles. Set aside.
Preheat oven to 400 F. Butter 9x5x2-inch metal loaf pan. Set aside.
In a medium bowl, whisk cornmeal, flour, sugar, baking powder, baking soda and salt to blend. Stir in cheese. Whisk buttermilk, eggs and butter in another medium bowl to blend. Add egg mixture to dry ingredients, and stir just until blended. Mix in chiles. Transfer batter to prepared pan.
Bake until deep golden brown on top and tester inserted into center comes out clean, about 45 minutes. (Check at about 20 minutes.) Turn bread out onto rack, and cool completely. Makes 6 to 8 servings.
PER SERVING: Calories 307 (37% fat) Fat 12 g (8 g sat) Cholesterol 79 mg Sodium 704 mg Fiber 2 g Carbohydrates 38 g Protein 10 g
SOURCE: Central Market recipe adapted from Bon Appétit, December 1998
HATCH CHILE CORN BREAD
3 Hatch chiles (about 7 ounces total)
1 cup yellow cornmeal
1 cup all-purpose flour
¼ cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup (packed) grated smoked or extra-sharp cheddar cheese (about 4 ounces)
1 cup buttermilk
2 large eggs
¼ cup unsalted butter, melted, cooled
Char chiles over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop chiles. Set aside.
Preheat oven to 400 F. Butter 9x5x2-inch metal loaf pan. Set aside.
In a medium bowl, whisk cornmeal, flour, sugar, baking powder, baking soda and salt to blend. Stir in cheese. Whisk buttermilk, eggs and butter in another medium bowl to blend. Add egg mixture to dry ingredients, and stir just until blended. Mix in chiles. Transfer batter to prepared pan.
Bake until deep golden brown on top and tester inserted into center comes out clean, about 45 minutes. (Check at about 20 minutes.) Turn bread out onto rack, and cool completely. Makes 6 to 8 servings.
PER SERVING: Calories 307 (37% fat) Fat 12 g (8 g sat) Cholesterol 79 mg Sodium 704 mg Fiber 2 g Carbohydrates 38 g Protein 10 g
SOURCE: Central Market recipe adapted from Bon Appétit, December 1998
Labels: Food and Beverage
posted by JC at 8:44 PM
7 Comments:
Sounds and looks great! I love me some corn bread! I will try this recipe soon, in a few months with chili it would be perfect!
Ok so you can cook AND bake? You are some catch my friend, I hope you realize that. Not just because you can cook, but that really is a bonus.
wow wow and wow. This looks so yummy. Never had chile cornbread.
OMG that looks great! You have been a cooking animal these past couple of weeks! Hatch chiles and cornbread combined? That sounds like heaven. Thank you for posting the recipe! I hope I can get to it this week.
Mmmm....cornbread! Looks yummy! (Although I would totally have baked it in an iron skillet, no matter what the recipe said.)
bleh - I just don't like cornbread.. so I'm thinking I wouldn't like chile cornbread.. but who knows. maybe you can make it sometime.. and coat it in chocolate?
OMG - Nathan has gas.
looks great, amazing JC! :)
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