CHILI CHEESE CORNBREAD (A PUDDING)
This cornbread is more of a side dish than a traditional cornbread. It has a moist pudding like texture. It is well worth the extra ahead prep of the bell pepper, chili and sautéed onion. The flavor is very broad and not hot at all. It will pair well with any main dish that is considered New Mexican, Tex Mex, Mexican or South...
Provided by Garrison Wayne
Categories Savory Breads
Time 55m
Number Of Ingredients 15
Steps:
- 1. About an hour before you want to bake this cornbread, roast a green bell pepper, moisten a dry Ancho chili, and sauté the onion. 1. To roast a pepper, use a long handled fork and rotate over an open flame on stove until blackened and cooked. Remove from heat and wrap in tin foil to steam and cool. When cooled, rub blackened skin off and discard seeds. Chop and set aside. You can alternately roast in in oven at very high temperature until black, etc. 2. To prepare the dry chili, place it in a heat proof dish and pour boiling water to immerse. Steep until cool enough to touch. Remove seeds and chop very fine, almost a pulp. Set aside. 3. To sauté the onion, heat the bacon fat on medium low heat and add onions, occasionally stirring for about 4-5 minutes until cooked and slightly browned.
- 2. When you are ready to prepare the cornbread, grease a 10 inch iron skillet with the unsalted butter or shortening. Measure the buttermilk or make the substitute and set for 5 minutes. Beat the egg in a small bowl. Measure the oil and mix in the bell pepper, chili, cheese, oregano, and sautéed onion. Stir to mix well.
- 3. In a mixing bowl, measure flour, cornmeal, sugar, salt and baking powder. Mix well to combine.
- 4. Pour the buttermilk, egg, and oil + chili, bell, onion, etc. over the the dry ingredients. Fold to just mix with a rubber spatula. Do not over mix. Turn batter out to the iron pan and bake immediately at 425 degrees for about 19-20 minutes. Cool on rack and cool to just warm, about 30 minutes or so.
- 5. Note: cornbread will slice in wedges as traditional cornbread, but don't slice in half, just butter the top if desired.
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Myrna Bojorquez
[email protected]This cornbread is amazing! I will definitely be making it again.
BD HACKER MAFIA
[email protected]This is the best cornbread recipe ever! It's so easy to make and it always turns out perfect. I've made it for my family and friends many times and they all love it.
Ershad Hossain
[email protected]I love this cornbread! It's so moist and flavorful. I always make it when I have chili.
mb Ashraf
[email protected]This cornbread is a great way to use up leftover chili. It's also a great side dish for a potluck.
Support Job Meti
[email protected]I've tried many cornbread recipes, but this one is by far the best. It's so easy to make and it always turns out perfect.
Nakijjo Mwamin
[email protected]This cornbread is delicious! It's the perfect side dish for a chili cook-off.
Daham Madusara
[email protected]I made this cornbread for my family and they loved it! It's a great recipe for a quick and easy meal.
Beni Beni
[email protected]This cornbread is so moist and flavorful. I love the addition of the chili and cheese.
Likhona Likhona petarson
[email protected]I've made this cornbread several times and it's always a hit. It's a great side dish for any meal.
sako king
[email protected]This is the best cornbread recipe I've ever tried. It's so easy to make and it always turns out perfect.
Soomro Sahb
[email protected]I made this cornbread for a party and it was a hit! Everyone loved it.
Ahsan Aqeel
[email protected]This cornbread is amazing! It's so moist and flavorful, and the chili and cheese add a great kick. I will definitely be making this again.