Green Chilies & Cheese Cornbread


Most of my days in May are spent outside planting. Our CSA starts in a few weeks so we are monitoring lettuce, onion, strawberry, greens, peas and potato growth while continuing to plant the mid and late season crops. So I like recipes that can go the distance–that is, last for several meals. I served this cornbread with Lemon Quinoa Kale salad when my friend, Ada, joined me for lunch today. She inspires me in lots of ways. Like to do a cartwheel every year on my birthday just to show I still can. I practiced on the lawn a couple of weeks ago so I’ll be ready next month.

Anyway, this is a savory version of the Honey Skillet Cornbread. I used the cast-iron mold I have for shortbread, which gave it a nice touch, even though most of the detail got lost in the chunkiness of the chilies and cheese. As with the Honey Skillet Cornbread I offer two amounts–one for a smaller pan (like my mold or a 8 inch cast iron skillet) and one for a 9×9 or 10 inch skillet.

Chilies & Cheese Cornbread

Place your cast-iron skillet or mold in the oven and preheat to 350°F.

Blend:  2 cups ground cornmeal (1.5)
3/4 cup whole wheat flour (.5)
2 teaspoon baking soda (1.5)
1 teaspoon salt (.75)

Melt 1 stick unsalted buter (6 Tbsp).

Mix together: 2 large eggs
2 cups buttermilk (1.5 c.)
1 1/2 tsp. honey (1)
4 ounce can of diced chilies (3 ounces)
1/2 c. grated cheese (1/3 c.)
3/4 of the melted butter

Add eggs, buttermilk, honey and 3/4 of the melted butter to the cornmeal mix, quickly stirring to blend. If it is too thick to pour, stir in another 1/4-1/2 c. buttermilk. It should pour, but be thick.

Remove hot skillet from oven and add remaining melted butter, swirling in pan to coat bottom. Pour batter into pan and bake until golden and a toothpick inserted into the center comes out clean.  (Approximately 20 minutes).

Cool for 15 minutes and serve warm. If using a molded pan, cool about 15 minutes and then invert onto cooling rack.

As with the Honey Skillet Cornbread, leftovers are great for croutons. Cut into 1/2 inch cubes and bake in 325 oven until crisp (approximately 20 minutes). They will crisp up as they cool, so don’t over bake them.




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