Tuesday, November 4, 2014

Green Chile Cheese Cornbread

It's the end of the garden season here, except for the heartiest of veggies. I picked the last of the green chiles, a mixed bag of Hungarian sweet, mild and medium Mexican chiles. They are small, so not worthy of roasting. I sautéed them in a little bit of oil and waited from some inspiration to strike.

Green chile cheese cornbread!

I used to get cheesy green chile grits on ski trips. A friend from Alabama with a taste for spicy introduced me to them. They were rich! This isn't so rich, but it brings in many of the same flavors. You could even make it with roasted red or green peppers. Not spicy at all but very delicious. It's a tasty way to get a little bit of vegetables into your cornbread and it goes well with School of Eating Good cauliflower-leek soup.

Green Chile Cheese Cornbread
(makes 9 servings)

non-stick cooking spray for pan
¼ cup vegetable oil or melted butter
1 egg
1 cup + 1 Tablespoon milk
¼ cup plain lowfat yogurt
1 Tablespoon sugar
1 cup cornmeal
1 cup all purpose flour
2 ¾ teaspoons baking powder(see Note)
⅛ teaspoon baking soda
1 teaspoon salt
1 cup grated Cheddar or Monterey Jack cheese
½ cup roasted or sautéed peppers, diced

Preheat oven to 425°F. Spray an 8"x8" baking pan with non-stick cooking spray. Set aside.

In a large bowl, whisk together vegetable oil, egg, milk, yogurt, and sugar. In a small bowl, mix together the cornmeal, flour, baking powder, baking soda, and salt. Stir dry ingredients into wet ingredients and mix only enough to moisten all dry ingredients. Stir in cheese and peppers. Pour into prepared pan. Bake for 25 minutes. Test with a toothpick; if wet batter sticks to it, bake another few minutes. But, cake is moist even when done and 25 minutes should be enough. Allow to cool, and cut into 9 servings.

Because the cake is so moist, it does not keep well at room temperature. If you don't plan to eat it all within 24 hours, freeze it. It freezes beautifully if you wrap it tightly in plastic wrap, then place in a plastic bag.

Note: this recipe was tested at 5300 ft. If you live near sea level, like most people, reduce milk to 1 cup, and use 1 Tablespoon of baking powder.

Adapted from a basic cornbread in Pie in the Sky by Susan G. Prudy, William Morrow, 2005.

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