Fresh Corn and Green Chile Cornbread Recipe

Fresh Corn and Green Chile Cornbread

Mixin’ it up

So this beauty is made with blue cornmeal. I’ve always loved the idea of trying to build meals that showcase ingredients from each color - all on one plate. It’s an idea I picked up while living and cooking with friends in Asia. Blue sometimes can be a more difficult color to get on the plate, but this is a delicious solution…

Your cornbread will only be as good as the cornmeal you use. Go for the good stuff. That means if you can get your hands on some fresh stone-ground meal - this is where to use it.

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Ingredients

Batter

1/2 cup all-purpose flour

2 cup cornmeal

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

2 teaspoons kosher salt

2 cups sour cream or Greek yogurt

2 eggs | beaten

4 tablespoons unsalted butter | melted, plus extra to grease the pan

Mix-ins

Fresh corn | cut off the cob

anaheim chilies | diced to about the size of the corn kernels

green onions | diced

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Instructions

Step 1

Preheat the oven to 400. Combine the dry ingredients in a large bowl - flour, cornmeal, sugar, baking powder, baking soda, and salt - whisking to mix.

Step 2

In a separate bowl, combine the sour cream (or yogurt), eggs, and butter. Add in the corn, chilis, and green onions. Mix well.

Step 3

With a spoon, stir the wet ingredients into the dry ingredients until incorporated. Don't overmix.

Step 4

Grease your baking pan with the extra melted butter.

Step 6

Spoon the batter into the prepared pan. Bake for 20 to 30 minutes, or until a toothpick comes out clean. Cool in the pan for 10 minutes then remove it from the pan and cut. Serve warm or at room temperature. Enjoy.