CORNBREAD

Tuesday, March 07, 2006

If you don't like cornbread you won't like this blog! Just click off now and come back tomorrow. If you read my plan of writing over by my picture you know that I plan to write about what's on my mind. Well, today it's cornbread. Our friends Paul and Bobbie Covey came to our home last year from a visit in Taos, New Mexico. They brought us a lot of fire roasted chilies. Wow! Are those things good. There are many ways to use them but in this space I have given you the recipe we use for cornbread. We are fortunate to have such good friends. We do not have to roast our own chilies. I wish you didn't have to either. But if you do, it will be worth it. I have always loved cornbread and being a good okie I have said, "If you have a good thing, don't mess around with it." We "messed" with our cornbread and now we may never eat "regular" cornbread again. Give it a try. You will like it.

Triple-Chili Corn Bread with Cumin and Green Onions RecipeSource: Cooking.com

RECIPE INGREDIENTS

3 large fresh poblano chiles (about 14 ounces total)
2 cups all-purpose flour
2 cups yellow cornmeal
1/2 cup sugar
4 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons salt
2 cups coarsely grated jalapeno jack cheese
1 tablespoon cumin seeds (optional)
2 cups buttermilk
4 large eggs
1/2 cup (1 stick) unsalted butter, melted, cooled slightly
1 cup chopped green onions
2 teaspoons chopped chipotle chiles

RECIPE METHOD
Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop chilies.
Preheat oven to 400 degrees F.

Whisk flour, cornmeal, sugar, baking powder, baking soda and salt in large bowl to blend. Stir in grated cheese and cumin seeds, if desired. Whisk buttermilk, eggs and melted butter in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir just until blended. Stir in green onions, poblano chiles and chipotle chilies.

Note from Charlotte: I make half a recipe and bake it in a 10 inch iron skillet. Also, I leave out the cumin seeds.

Posted by Musings of A Minister at 8:04 PM  

1 comments:

Anonymous said...

The following is my new favorite. I found it on www.safeway.com I love it. To be truthful it should be called Corncake. I will give yours a try.
Absolute Mexican Cornbread
Submitted by: Judy Spence
This has got to be the tastiest and the most moist cornbread I have ever made. It is the most requested thing I cook, so I am sharing it. Don't let the ingredients fool you. It's unbelievable.

Read Reviews (284)
Cook Time: 15 Minutes
Prep Time: 1 Hour
Ready In: 1 Hour 15 Minutes
Servings: 6

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Ingredients:

1 cup butter, melted
1 cup white sugar
4 eggs
1 (15 ounce) can cream-style corn
1/2 (4 ounce) can chopped green chile peppers, drained
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1/4 teaspoon salt
Servings:
Measures: U.S. Standard Metric

About Scaling and Conversions Directions:
1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.

2. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.

3. In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.

4. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.


Nutrition Info:
Servings Per Recipe: 6
Amount Per Serving
Calories: 745
Total Fat: 40.9g
Cholesterol: 243mg
Sodium: 1065mg
Total Carbohydrates: 83.1g
Dietary Fiber: 3.3g
Protein: 14.7g

9:11 AM  

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