By Michael Minorgan for Curtains Up michaelminorgan@yahoo.ca
CORNBREAD
Corn has been a staple food among Native Americans for thousands of years, long before European settlers arrived in the New World. These settlers who resided in the Southern English colonies learned original recipes and how to process the corn from the local native tribes.
Cornbread has been a corner piece of Southern cuisine for centuries. It can be found in many incarnations: Indian Corn Pone, baked over an open fire in a special iron pan, Johnny Cakes and Hushpuppies just to name a few.. (1)
This week’s recipe is a variation using fresh corn niblets, smoky poblano chilies and sharp aged cheddar…..Enjoy!
(1) wikipedia
Ingredients
1 cup cornmeal
1/2 cup all purpose flour
2 tsp baking powder
1/2 tsp baking soda
salt & pepper
2 poblano chilies
3 eggs
1 cup buttermilk
1/4 cup cream corn
1/2 cup fresh corn niblets
2 cups sharp aged cheddar
3 green onions chopped
1 serrano chili chopped
Method
Rub poblano chilies with some oil and place under broiler until well charred. Remove charred skin and chop into dice.
Beat eggs. Add in poblano chilies, serrano chilies, buttermilk, cream corn, corn niblets, cheddar cheese and green onions. Mix cornmeal, flour baking powder and soda in another bowl. Add wet ingredients to the dry ingredients and add some salt and pepper, Pour into a greased baking pan and sprinkle a bit of grated cheddar on top then bake at 350 degrees until a toothpick comes out clean about, about 30 miniutes
