Tag Archives | Fall 2012 Recipes

GREEN AND RED CHILE CORNBREAD

GREEN AND RED CHILE CORNBREAD

By Olivia Chase

⅓ cup flour

1 cup cornmeal

1 teaspoon baking powder

A pinch to a teaspoon salt

3–4 tablespoons honey

8 ounces buttermilk

2 large eggs

4 ounces butter, melted but cool

8 medium or 4 large frying peppers, red or green—2 cups after fried, seeded and chopped. (Ask for Friarellos, Melrose, Shishitos, Padrons or Corno de Toros at the farmers’ market.)

Preheat oven to 350°.

Fry the peppers in a small amount of olive oil until lightly browned and soft. Cool enough to handle and split them in half lengthwise. Remove the seeds. Chop into ½ to 1-inch pieces.

Sift and combine the flour, cornmeal, baking powder and salt in a mixing bowl. Whisk together honey, buttermilk and eggs then add the butter, whisking.

Stir together wet and dry ingredients until well incorporated; stir in the chopped peppers.

Pour batter into a buttered or oiled loaf pan (or vessel of your choice; I recommend cast-iron skillet) and bake about 25–30 minutes. You don’t want these too dry, but also not too wet.

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