Chili Cheese Cornbread A Pudding Recipes

CHILI CHEESE CORNBREAD (LOW FAT)

Steps:

• Preheat oven to 425°F.
• Coat an 8 inch square baking pan with nonstick cooking spray and dust with 2 tablespoons of cornmeal.
• Sift into a large bowl the remaining cornmeal, baking powder, baking soda, salt and flour.
• In another bowl, combine buttermilk, eggs, cheese and chilies, then stir into the dry ingredients.
• Pour batter into the prepared baking pan .
• Bake 18 minutes or until tester comes out clean. Makes 12 2 inch pieces.

CHILI CHEESE CORNBREAD (A PUDDING)

Steps:

• 1. About an hour before you want to bake this cornbread, roast a green bell pepper, moisten a dry Ancho chili, and sauté the onion. 1. To roast a pepper, use a long handled fork and rotate over an open flame on stove until blackened and cooked. Remove from heat and wrap in tin foil to steam and cool. When cooled, rub blackened skin off and discard seeds. Chop and set aside. You can alternately roast in in oven at very high temperature until black, etc. 2. To prepare the dry chili, place it in a heat proof dish and pour boiling water to immerse. Steep until cool enough to touch. Remove seeds and chop very fine, almost a pulp. Set aside. 3. To sauté the onion, heat the bacon fat on medium low heat and add onions, occasionally stirring for about 4-5 minutes until cooked and slightly browned.
• 2. When you are ready to prepare the cornbread, grease a 10 inch iron skillet with the unsalted butter or shortening. Measure the buttermilk or make the substitute and set for 5 minutes. Beat the egg in a small bowl. Measure the oil and mix in the bell pepper, chili, cheese, oregano, and sautéed onion. Stir to mix well.
• 3. In a mixing bowl, measure flour, cornmeal, sugar, salt and baking powder. Mix well to combine.
• 4. Pour the buttermilk, egg, and oil + chili, bell, onion, etc. over the the dry ingredients. Fold to just mix with a rubber spatula. Do not over mix. Turn batter out to the iron pan and bake immediately at 425 degrees for about 19-20 minutes. Cool on rack and cool to just warm, about 30 minutes or so.
• 5. Note: cornbread will slice in wedges as traditional cornbread, but don't slice in half, just butter the top if desired.