Jul 31, 2009

perfect cornbread for chili

chili is not exactly summer food, i know. but green chili could be. and cornbread certainly could be. the green chili post will come another day. for now, it's just the cornbread - which is quite a star in it's own right.

i started experimenting with putting different things in plain cornbread a few years ago. the first wonderful thing i hit on was a lemon blueberry cornbread (which reminds me, i should make that soon). but as far as a savory-type cornbread goes, i haven't had much luck until recently. and here it is - my roasted red pepper and poblano pepper and corn cornbread. that's sort of long. let's just call it cornbread to go with chili.

1 roasted red pepper, peeled and de-seeded
1/2 roasted poblano pepper, peeled and de-seeded
1 ear of grilled corn
1 cup AP flour
1/2 cup whole wheat flour
1 cup cornmeal
1/4 cup sugar
2 tsp baking powder
1 tsp salt
2 tbsp low-fat plain yogurt
just shy 1 cup milk (the yogurt and milk should add up to one cup)
1/4 cup canola oil
2 eggs

pre-heat oven to 400
i start off by tossing the roasted red pepper and poblano pepper for a little whir in my food processor. kinda liquid-y, but it'll be okay. get the corn off the cob. set aside peppers and corn. combine flours, cornmeal, sugar, baking pwoder and salt in a large bowl. stir to combine. add yogurt, milk, oil and eggs. stir, by hand, until just combined. then add the peppers and corn. stir a few times.
grease or spray a 9x9 pan.
pour in mixture
bake for about 45 min or until the middle doesn't stick to a toothpick (or a chopstick from chinese take-out b/c we have no toothpicks here).
let it rest before cutting in and eating it! otherwise, you'll be like hubby and burn your tongue!

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