More Than Vegetables Cornbread
Updated Oct. 11, 2023
- Total Time
- 40 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Rating
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Ingredients
- ⅓cup canola or other vegetable oil, plus oil for greasing pan
- ½cup sliced roasted fresh mild chilies, poblanos or anaheims (use canned if fresh are unavailable)
- ½cup parched cornmeal (see note)
- ½cup commercial cornmeal
- 1cup unbleached all-purpose wheat flour
- 4teaspoons baking powder
- ½teaspoon salt
- 2tablespoons brown sugar
- 1egg
- ¾cup skim milk
- 2small hot serrano chilies, seeded and chopped
Nutritional analysis per serving (8 servings)
252 calories; 12 grams fat; 1 gram saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 32 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 5 grams protein; 208 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 425 degrees.
- Step 2
Grease a 9-inch-square baking pan. If using fresh mild chilies, peel by roasting over gas flame or under broiler until skin is blackened. Rub off skin. Discard seeds and white membrane and slice peppers in strips.
- Step 3
Mix dry ingredients, stirring to incorporate baking powder throughout.
- Step 4
Mix egg, oil and milk, and stir into dry ingredients. Add chopped hot chilies and mild chili strips, mixing lightly but thoroughly.
- Step 5
Turn into prepared pan and bake 25 to 30 minutes, or until top starts to brown and sides pull away from pan. Remove and serve immediately, cut into squares.
- To parch corn, place one cup of whole dried corn kernels in an iron skillet over medium heat. Stir with a wooden spoon until kernels swell, start to turn brown and release a delicious aroma. Be careful not to burn. Remove from pan and grind in a mill or blender. If using blender, grind twice.
Private Notes