Platter with Southwestern Cornbread
(click to enlarge)

Cornbread, Southwest


USA Southwest
Makes:
Effort:
Sched:
DoAhead:  		 1-2/3#
**
45 min
Yes		 Corn Bread is the bread of the American Southeast, but also popular in other regions. This is a Southwest version, thus Chilis and Corn. This is a very tender cornbread.




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6
14oz
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1
3
1
1
1
1/2
-----
3/4
1/4
2
-----
ar
----
oz
can
----
c
T
T
t
t
T
----
c
c

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-- Vegies
Chili Anaheim
Corn Kernels
-- Dry Items
Yellow Corn Meal  
Flour, all purpose
Sugar
Baking Soda
Baking Powder
Salt
-- Wet Items
Buttermilk (1)
Olive Oil
Eggs large
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Butter for pan
Make:   -   (40 min - 20 min work)
  1. Preheat Oven to 375°F.
  2. Blast CHILI ANAHEIMS black with your Kitchen Torch and brush the skins off under running water. Cap, split in half and remove seed mass. Cut in half and place in a small pan with some water and steam until just softened. Dice about 1/4 inch.
  3. Drain CORN. Run in a processor until roughly chopped.
  4. Whisk all Dry Items together in a large bowl.
  5. Mix in all Vegie items.
  6. Whisk all Wet Items together in a small bowl.
  7. Stir Wet ingredients and Vegies into Dry ingredients until thoroughly mixed.
  8. Butter your cornbread skillet (or a 7" x 11" baking dish) liberally.
  9. Bake until firm and very lightly browned on top - about 25 to 35 minutes.
NOTES:

  1. Buttermilk

    . We don't churn our own butter around here, so Buttermilk is seldom at hand - but it's just as good faked up. To the 3/4 cup of Milk, add a Tablespoon of white vinegar and stir.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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