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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The Dude
[email protected]I can't wait to make this cornbread again.
Blessing Angel
[email protected]This cornbread is a must-try!
Gm Arman
[email protected]I would definitely recommend this recipe to others.
Kashi Ali
[email protected]This is the best cornbread recipe I've ever tried.
Ajmal Shehzad
[email protected]This cornbread is so moist and flavorful.
samithehunter 2
[email protected]I love the cheesy crust on this cornbread.
Fraidoon Yousif
[email protected]This cornbread is the perfect combination of sweet and savory.
Mohammad Eisa
[email protected]I've tried other chili cheese cornbread recipes before, but this one is by far the best.
Timothy Sullivan
[email protected]This cornbread is so easy to make and it's always a hit with my family.
Fezan khan
[email protected]I made this cornbread for a potluck and it was a huge success. Everyone loved it!
Danko Isaac
[email protected]This recipe is a keeper! I'll definitely be making it again.
saad game
[email protected]This cornbread is so good! It's the perfect side dish for chili or soup.
Moxgi._.
[email protected]I love this recipe because it's so versatile. I've made it with different types of chili and cheese, and it's always good.
Jonathan Ochuko
[email protected]This was my first time making cornbread and it turned out great! The recipe was easy to follow and the cornbread was delicious.
Amber Lewis
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The cornbread is moist and flavorful, and the chili cheese topping is the perfect addition.
Js Sujon Shikdar
[email protected]This chili cheese cornbread was a hit! It was so moist and cheesy, and the cornbread had a great flavor. I will definitely be making this again.