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Tex-Mex Cornbread with Cheese & Green Chiles
Jul 31, 2018 10:47:39   #
slatten49 Loc: Lake Whitney, Texas
 
By Crescent Dragonwagon & Mark Thomas, Fine Cooking Issue 20

Servings: eight.

This is also delicious with sautéed onion or red bell pepper added.

Ingredients

5 oz. (1 cup) stone-ground yellow cornmeal
4-1/2 oz. (1 cup) unbleached flour
3/4 tsp. salt
1/4 tsp. baking soda
1 Tbs. baking powder
1 egg
2 Tbs. sugar
1/4 cup vegetable oil; more for the pan
1-1/4 cups buttermilk
1 oz. (2 Tbs.) butter
1 cup grated extra-sharp Cheddar cheese (4 oz.)
Fresh kernels cut from two ears of corn (about 1-1/2 cups)
3 Tbs. finely diced fresh serrano or jalapeño chiles (I personally add habanero)

Preparation

Heat the oven to 375°F. In a bowl, mix the cornmeal, flour, salt, baking soda, and baking powder. In a separate bowl, whisk together the egg, sugar, oil, and butter­milk. Coat a 10-inch cast-iron skillet with oil and set it over medium heat. Add the butter. As the skillet heats, quickly stir together the dry and wet ingredients in a bowl, using just enough strokes to combine. Don’t beat or whisk. Stir in the cheese, corn, and chiles.
When the butter has melted and the pan is quite hot, scrape the batter into it; the batter should ­sizzle as it goes into the pan. Immediately transfer the skillet to the oven. Bake until light brown around the edges, about 25 minutes. Cut in wedges and serve warm.

Is great with chili

Reply
Jul 31, 2018 15:49:40   #
AuntiE Loc: 45th Least Free State
 
slatten49 wrote:
By Crescent Dragonwagon & Mark Thomas, Fine Cooking Issue 20

Servings: eight.

This is also delicious with sautéed onion or red bell pepper added.

Ingredients

5 oz. (1 cup) stone-ground yellow cornmeal
4-1/2 oz. (1 cup) unbleached flour
3/4 tsp. salt
1/4 tsp. baking soda
1 Tbs. baking powder
1 egg
2 Tbs. sugar
1/4 cup vegetable oil; more for the pan
1-1/4 cups buttermilk
1 oz. (2 Tbs.) butter
1 cup grated extra-sharp Cheddar cheese (4 oz.)
Fresh kernels cut from two ears of corn (about 1-1/2 cups)
3 Tbs. finely diced fresh serrano or jalapeño chiles (I personally add habanero)

Preparation

Heat the oven to 375°F. In a bowl, mix the cornmeal, flour, salt, baking soda, and baking powder. In a separate bowl, whisk together the egg, sugar, oil, and butter­milk. Coat a 10-inch cast-iron skillet with oil and set it over medium heat. Add the butter. As the skillet heats, quickly stir together the dry and wet ingredients in a bowl, using just enough strokes to combine. Don’t beat or whisk. Stir in the cheese, corn, and chiles.
When the butter has melted and the pan is quite hot, scrape the batter into it; the batter should ­sizzle as it goes into the pan. Immediately transfer the skillet to the oven. Bake until light brown around the edges, about 25 minutes. Cut in wedges and serve warm.

Is great with chili
By Crescent Dragonwagon & Mark Thomas, Fine Co... (show quote)


UncleE would enjoy this.

Reply
Jul 31, 2018 16:57:03   #
slatten49 Loc: Lake Whitney, Texas
 
AuntiE wrote:
UncleE would enjoy this.

I added the postscript just for you.

Reply
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