Ancho Cheddar Cornbread
a bread recipe
I was born in Kingston Jamaica but grew up just east of Toronto, referred from this point on as The Six (paying homage to the once one-and-only area code of the city 416). My whole life I have spent in this city. My father drove the subway for 35 years and out of all my parents friends and family we were the only ones who didn’t live in Toronto. Dated boys, had best friends, went to University, night clubs shopping, eating, concerts all in this city. So it’s been quite a love affair. And all these years, I feel like it’s always been me somehow going west, from east of The Six.
Now I have lots of passions. My family. Cooking. Music. Books. Movies. Basketball. Laughter. All of which were birthed out of what I would consider a lonely childhood, but happy nonetheless. No tears to shed. Certainly possible to have both as I did. But that’s a story for another day.
I started this cooking as an escape during my maternity leave and later during the many lockdowns. As I documented my adventures in the kitchen on Instagram, it began to turn into so much more. A community. A creative outlet. Source of inspiration. Friendships. A new passion. And down the rabbit hole I go.
This Ancho Cheddar Cornbread recipe is the perfect accompaniment for a Christmas Day or a New Year's Day brunch because it can be easily made the night before and served the next morning reheated with butter. What's even better it's simple ingredients makes it an easy addition to any menu, since many of the ingredients can be found in your every day pantry.
Now I loved using Selefina's whole Ancho Chili peppers as they have a longer shelf life then fresh peppers and all they need is to be placed in some boiling water to rehydrate before finely chopping and throwing into the cornbread batter with some smoked cheddar. The smokey flavour of these peppers just add that perfect compliment to the smoked cheddar. More flavour then heat, making it just perfect for a brunch table.
TIME (ACTIVE) | 10 M
TIME (INACTIVE) | 45 M
TOTAL | 55 M
4-6 SERVINGS
PRINT RECIPE
SPECIAL EQUIPMENT:
CAST IRON DISH OR MUFFIN PAN
- 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.
1-2 days on the counter / 3-4 days in the fridge and reheated
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.
whole
These aromatic whole dried anchos have a mild heat with fruity notes and a sweet/savory flavor.
1 oz - REFILL$3
3 oz - REFILL$7
dark pink
coarse grain
Himalayan salt has a strong, salty flavor and a slight mineral aroma.
TRY ME - SAMPLE$0.75
4 oz - JAR$3
4 oz - REFILL$2
16 oz - REFILL$7
