North American, from Sedona, Arizona
This cornbread was the first dish my friend's mother made for her father after they were married, and it became a family favorite for potlucks. Not a dry cornbread, it has a moist, rich consistency, full of cheese and chilies. In a typical southwestern meal, it would be found alongside steak and beans. It can also be served as a casserole with a big green salad. Cut it into squares and serve it at the table right from the baking pan.
INGREDIENTS
- Butter for preparing pan
- 2 cups (16 ounces or 500 g) golden sweet cream-style corn
- 1 cup (175 g) yellow cornmeal
- 3/4 cup 9175 g) milk
- 1/4 cup (60 ml) vegetable oil
- 1 large egg, beaten
- 1/4 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 (7 ounce or 200 g) can whole green chilies, drained and sliced into strips, or about 6 fresh poblano or Anaheim chilies, peeled
- 1 cup (125 g) shredded Mexican melting cheese (Monterey jack or mild cheddar)
METHOD
- Preheat oven to 350 degree F (180 degree C)
- Butter an 8 x 8 x 2-inch (20 x 20 x 5 cm) baking pan.
MIND REFRESHER
Stand straight, breathe normally, and focus on the breath's in-and-out movement as you mix the batter.
- In a medium mixing bowl, mix creamed corn, cornmeal, milk, oil, eggs, baking powder, and salt until well blended.
- Pour 1/2 batter into baking pan. Sprinkle with 1/3 chilies and 1/3 cheese. Repeat twice with remaining chilies and cheese.
- Bake 45 minutes-1 hour or until brown and firm to the touch.
- Cool 30 minutes before serving.
Serves 6-8