Roasted Chile Cornbread

Name: Roasted Chile Cornbread
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 10
Cuisine: Southern
Ingredients: 340 grams Anaheim chiles; 5 teaspoons baking powder; 118 milliliters butter, melted; 473 milliliters buttermilk; 237 milliliters thawed frozen petite corn; 473 milliliters cornmeal, preferably stone-ground; 4 larges eggs; 473 milliliters flour; 118 milliliters thinly sliced green onions; 2 teaspoons salt; 59 milliliters sugar

Need a vegetarian bread? Roasted Chile Cornbread could be an outstanding recipe to try. This recipe serves 10. One serving contains 396 calories, 10g of protein, and 15g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of anaheim chiles, baking powder, buttermilk, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 1 hour and 20 minutes. This recipe is typical of Southern cuisine.

Instructions

Preheat broiler. Put chiles on a baking sheet and broil 4 in. from heat until blackened all over, turning as needed, about 15 minutes.

Ingredients you will need

Chili Pepper

Equipment you will use

Baking Sheet

Broiler

Let chiles cool, then remove and discard stems, seeds, and skins. Coarsely chop chiles and set aside. Preheat oven to 40

Ingredients you will need

Chili Pepper

Seeds

Equipment you will use

Oven

Stir together flour, cornmeal, sugar, baking powder, and salt in a large bowl. In another bowl, beat eggs, buttermilk, and butter to blend.

Ingredients you will need

Baking Powder

Buttermilk

Cornmeal

Butter

All Purpose Flour

Sugar

Egg

Salt

Equipment you will use

Bowl

Pour egg mixture into flour mixture; add chiles, corn, and onions; and stir just until blended.

Ingredients you will need

Chili Pepper

Onion

All Purpose Flour

Corn

Egg

Spread in a buttered 9- by 13-in. baking dish.

Ingredients you will need

Spread

Equipment you will use

Baking Pan

Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes.

Equipment you will use

Toothpicks

Oven

Let cool at least 20 minutes.

Serve warm or cool, cut into pieces.

*Buy in a grocery store or natural-food store.

Make ahead: Up to 1 day. Wrap in foil and reheat in a 350 oven about 10 minutes (set bread on top of something if oven is full).

Ingredients you will need

Bread

Wrap

Equipment you will use

Aluminum Foil

Oven

Equipment

Ingredients

Servings:

340grams

Anaheim chiles 5teaspoons

baking powder 118milliliters

butter, melted 473milliliters

buttermilk 237milliliters

thawed frozen petite corn 473milliliters

cornmeal, preferably stone-ground 4larges

eggs 473milliliters

flour 118milliliters

thinly sliced green onions 2teaspoons

salt 59milliliters

sugar

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Fess Parker Santa Barbara Riesling with a 4 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.