I love cornbread. I like to add seasonal vegetables into cornbread batter and serve it with plain pinto beans for an easy dinner.
The roasted chili’s I got this week were really flavorful and pretty mild so I wanted to make some cornbread with roasted chilies.
As with almost all my recipes, use this as a guide. You can sub the roasted chilies for corn, or scallions, or bell peppers, or peaches or raspberries. You can leave out, or change the type of cheese you use too.
I used course ground cornmeal and whole wheat flour, but use whatever flours and cornmeal you like. You can even use gluten free flour here and it will turn out great.
3 roasted chilies (about 3 ounces total)
1 cup cornmeal
1 cup flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup (packed) grated cheese (about 4 ounces)
1 cup buttermilk
2 large eggs
1/4 cup unsalted butter, melted, cooled
Preheat oven to 400°F. Butter (‘Pam” spray) 8X8 baking pan.
Mix wet ingredients in one bowl, dry ingredients in another, grate cheese, and chop chilies.
Mix all the measured ingredients into a bowl add wet ingredients into dry and stir just until blended. Mix in chilies and cheese. Transfer batter to prepared pan.
Bake bread until deep golden brown on top and tester inserted into center comes out clean, about 30 minutes.