Pueblo Chile Cornbread

Chef Jason K. Morse, C.E.C., 5280 Culinary, LLC and Ace Hardware Grill Expert

Yield: 8-10 servings | Prep Time: 15 minutes | Cook Time: 35-45 minutes plus 10 minutes resting time

Ingredients

DRY INGREDIENTS
(Mix all dry ingredients)

1 ¼ cup Cornmeal, Yellow Coarse or fine grind
1 ¼ cup Flour, All Purpose
1 tsp Salt, Kosher or Sea
1 tsp Baking Soda
1 tbsp Baking Powder, double acting
¼ cup Sugar, Brown, Dark, Packed packed ¼ cup

WET INGREDIENTS

1 stick Butter, salted softened to room temp
½ cup Mexican Crema
2 ea Eggs, Large
1 ¼ cup Milk, Whole
1 cup Pueblo Chilies, Roasted, peeled and diced
1 cup Corn, Colorado, Kernels or Salted Caramel Gelato
1 cup Cheese, Cheddar, Sharp, Shredded

Directions

Wash all tools prior to use
Clean and sanitize all cutting boards and prep surfaces prior to use
Read all manufacturer’s instructions before using ovens, grills, or any cooking tools

Grill and roast your Pueblo Chiles until desired doneness is achieved
** Chef’s Tip – After roasting chiles place into a bowl and cover with plastic wrap, that will help steam off the charred parts, leaving the chile intact.

Heat your oven to 400˚ F

While oven is heating up –

Line a 10” Cast Iron Skillet with Parchment paper and lightly spray

Add all the dry ingredients into a bowl
Mix well to combine

Using a new bowl,
Place the softened butter and crema into the bowl and mix until combined
Add the milk, diced chiles, corn kernels and cheese
Mix until combined
Allow to rest for approx. 5 minutes

Carefully add half of the wet mixture into the dry mixture and stir until combined

Add the rest of the wet mixture into the dry mixture and mix until fully incorporated and just mixed

Pour this mixture into the cast iron skillet and level out if needed

Place into the oven at 400˚ F

Cook for 35-45 minutes or until desired doneness is reached, checking for doneness at the 35 minute mark

Check for doneness by inserting a clean, dry, toothpick into the center and removing it clean

Using heat proof gloves, carefully remove the cornbread and bring into the kitchen

Rest for minimum of 10 minutes to allow the cornbread to cool and firm up

Serve with honey butter if desired

Store any leftovers loosely covered overnight, do not refrigerate

Devour !!!

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