CORNBREAD WITH CHILE DE ARBOL

 

  • Cooking Time: 30 min.
  • Servings: 8-10
  • Preparation Time: 10 min.

Ingredients

  • Cooking spray
  • 1 1/4 c. stone ground cornmeal
  • 1 cup fresh corn kernels (about 2 ears of corn)
  • 3/4 tsp. kosher salt
  • 1/2 tsp. baking soda
  • 1 cup nonfat buttermilk
  • 1 c. shredded cheddar cheese
  • 1 large Chile de arbol (any hot pepper will do!) diced
  • 1 1/2 Tbls. honey
  • 1 1/2 Tbls. butter, melted and cooled
  • 1 Tbls vegetable oil
  • 2 large eggs, beaten

Directions

  • Preheat oven to 375 degrees.
  • Spray a 9 inch cast iron skillet with cooking spray and place in the center of the oven to heat.
  • Whisk cornmeal, corn, hot peppers, salt, and baking soda in a large bowl, making a well in the center.
  • Combine buttermilk, cheese, butter, honey, oil, and eggs in a small bowl.
  • Pour into the cornmeal mixture and fold to combine.
  • Pour into preheated pan and bake for 25-20 minutes or until a tester comes out clean.
  • Cool for 5-10 minutes before slicing into wedges.

Notes

Categories: Bread 

Author Credit: Cooking Light, Sept. '09

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