Description
A golden, tender cornbread infused with smoky roasted chiles for a flavorful twist. Perfect as a side dish or served with chili and barbecue.
Ingredients
Scale
- 2 cups stone-ground yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups buttermilk
- 1/4 cup melted butter or vegetable oil
- 1 cup roasted, peeled, and chopped chiles (poblano, Hatch, or Anaheim)
- 1 cup shredded cheese (cheddar, Monterey Jack, or Cotija, optional)
- 1/2 cup fresh or frozen corn kernels (optional)
Instructions
- Preheat oven to 400°F (200°C). Place a cast-iron skillet in the oven to heat or lightly grease a baking dish.
- Roast the chiles until skins blister, then peel, seed, and chop them. Set aside.
- In a large bowl, whisk cornmeal, baking powder, baking soda, and salt until combined.
- In another bowl, whisk eggs, buttermilk, and melted butter or oil until smooth.
- Pour wet ingredients into dry ingredients, stirring gently until just combined. Fold in roasted chiles, cheese, and corn if using.
- Remove the hot skillet from the oven, coat with a little butter, then pour in the batter.
- Bake 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Cool slightly before slicing.
Notes
Serve warm with honey butter, chili, or barbecue. Store leftovers wrapped at room temperature for 2 days or refrigerate up to 5 days. Freeze slices for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American, Mexican-Inspired