A RECIPE + SPICES TO CREATE
Ancho Cheddar Cornbread
10 MINS
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ingredients
1 cup cornmeal
1 cup all purpose flour
½ cup sugar
1 tbsp baking powder
1 tsp pink salt (coarse) or kosher salt
1 tsp pink salt (coarse) or kosher salt
1½ cup cheddar cheese (preferably smoked but any will do)
½ cup rehydrated ancho chilis (chopped finely, seeds removed)
1 cup milk
1 large egg
⅓ cup melted butter, 1 tbsp butter not melted
directions
- Place cast iron or cake pan into oven preheated to 425.
- Add cornmeal, flour, sugar, baking powder and salt to mixing bowl and stir together.
- Add 1 cup of grated cheese and the rehydrated chopped chili peppers, milk, egg and melted butter.
- Stir together until blended but do not over mix.
- Remove hot cast iron or cake pan from oven, add one tablespoon of butter and allow to melt in pan.
- Pour batter into pan and smooth evenly then topping with remaining cheese.
- Bake for about 20 minutes or until golden brown on top and around edges.
- Add a another tablespoon of butter on top while warm and allow to melt on top.
- lice and serve hot.
Expiry:
1-2 days on the counter / 3-4 days in the fridge and reheated
tips
To rehydrate peppers, just slice and remove seeds. Put into bowl and cover with boiling water for about 20 minutes. Then strain out water, chop finely and set aside.
This can be made the night before and left out over night to serve in the morning / afternoon. Can be reheated easily in microwave or oven. However, nothing better than having it fresh out of the oven.
This can be made the night before and left out over night to serve in the morning / afternoon. Can be reheated easily in microwave or oven. However, nothing better than having it fresh out of the oven.
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