GREEN CHILE AND TOMATILLO CORN BREAD
Number Of Ingredients 16
Steps:
- 1. Set the oven to broil, with the rack about 6 inches away from the heat source. Line a baking sheet with foil. Roast the whole poblano pepper, the whole jalapeño pepper and the onion, turning occasionally, until evenly blistered and blackened in some spots, 10 to 12 minutes. Remove from the oven and carefully gather the edges of the foil to enclose the roasted peppers and onion. Allow to cool completely, then stem, peel, seed and roughly chop the peppers, and roughly chop the onion. Set aside.
- 2. Meanwhile, lower the oven to 350º and grease an 8-inch square baking dish. In a medium bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, baking soda and cumin.
- 3. In a blender, purée the remaining halved poblano and halved jalapeño, the buttermilk, cilantro, melted butter, tomatillos and egg until smooth. Transfer the mixture to a large bowl and slowly fold in the dry ingredients until just incorporated. Stir in the chopped, roasted peppers and onion along with the cheese.
- 4. Pour the batter into the prepared pan and smooth the top with a rubber spatula. Bake until golden brown and a toothpick comes out clean when inserted into the center, about 30 minutes. Let cool completely before cutting into squares and serving.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Bertha Galindo
[email protected]I'm not a huge fan of cornbread, but this recipe is a game-changer. The green chiles and tomatillos add a delicious flavor that makes it irresistible.
Ruth Tesfa
[email protected]This cornbread is a great way to add some spice to your next meal. It's perfect for serving with chili or soup.
Jamar Broomes
[email protected]I love that this cornbread is made with whole wheat flour. It makes it a healthier option, but it's still just as delicious.
Mane Kocharian
[email protected]This cornbread is easy to make and always a crowd-pleaser. I've made it for potlucks, picnics, and even just a weeknight dinner.
Tamika Butler
[email protected]I've made this cornbread several times and it always turns out perfect. It's my go-to recipe for cornbread now.
Mb Aktar Hossen
[email protected]This cornbread is the perfect combination of sweet and savory. I love the way the green chiles and tomatillos add a little bit of heat.
Meer Abbas
[email protected]I made this cornbread for my family and they loved it! Even my picky eater son ate two pieces.
BLACK Man
[email protected]This cornbread is a great way to use up leftover green chiles and tomatillos. It's also a delicious and easy side dish for any meal.
Tea Top
[email protected]I've never been a big fan of cornbread, but this recipe changed my mind! The green chiles and tomatillos add a unique flavor that makes it irresistible.
ebrahim sk
[email protected]This cornbread was easy to make and turned out great! I used canned green chiles and tomatillos, and it still had plenty of flavor.
Gabriel Islas
[email protected]I made this cornbread for a Mexican-themed dinner party and it was a huge success! The green chiles and tomatillos added a delicious smoky flavor and the cornbread was moist and fluffy.
Malini Persaud
[email protected]This cornbread was a hit at our potluck! It was moist, flavorful, and had the perfect amount of heat. I'll definitely be making it again.