Green Chile Cornbread
Tasty and tender green chili cornbread! Packaged with corn, cheese and Anaheim or Hatch green peppers.
- 2 eggs
- 1 cup all-purpose flour
- 2 cups of buttermilk
- 2 teaspoons of yeast
- 1/2 teaspoon kosher salt
- 1/4 cup bacon fat or vegetable oil
- 4 long green peppers, like Hatch or Anaheim
- 1 1/2 cups finely ground cornmeal
- 1/2 teaspoon of baking soda
First, roast the peppers under the broiler until they are black on both sides, about 10 to 12 minutes, turning once. Once charred, place the peppers in a paper or plastic bag, seal it tightly, and let the peppers steam for 20 minutes. Once the peppers are steamed, remove them from the bag and rub the skin. Remove the stems and seeds from the peppers and chop them. You should have about 1 cup.
Then, preheat the oven to 450 ° F. While the oven is heating, put the bacon fat or oil in a 10 inch cast iron skillet and place in the oven while the oven is preheating.
Meanwhile, combine the cornmeal, flour, baking powder, baking soda and salt. Whisk together the eggs and buttermilk and pour into the dry ingredients. Stir until well combined.
Take the cast iron pan out of the oven and pour the hot oil into the batter and stir until well combined. Add the Hatch Green Peppers to the batter and stir gently until they are evenly distributed.
Pour batter into hot pan and bake for 18 to 20 minutes or until top is lightly browned and a knife inserted comes out clean. Happy Cooking Time.