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Epicurious

Green Chili Corn Bread

4.4

(28)

This recipe originally accompanied Smoked Chicken Salad on Toasted Corn Bread Triangles .

The corn bread is great on its own, too.

Recipe information

  • Yield

    Makes 1 loaf

Ingredients

3 poblano chilies (about 7 ounces total)*
1 cup yellow cornmeal
1 cup all purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup (packed) grated extra-sharp cheddar cheese (about 4 ounces)
1 cup buttermilk
2 large eggs
1/4 cup (1/2 stick) unsalted butter, melted, cooled
*Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

Preparation

  1. Step 1

    Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop chilies.

    Step 2

    Preheat oven to 400°F. Butter 9 x 5 x 2 3/4-inch metal loaf pan. Whisk cornmeal and next 5 ingredients in medium bowl to blend. Stir in cheese. Whisk buttermilk, eggs and butter in another medium bowl to blend. Add egg mixture to dry ingredients and stir just until blended. Mix in chilies. Transfer batter to prepared pan.

    Step 3

    Bake bread until deep golden brown on top and tester inserted into center comes out clean, about 45 minutes. Cool in pan on rack 10 minutes. Turn bread out onto rack and cool completely. (Can be prepared 2 weeks ahead. Wrap in foil; freeze. Unwrap and thaw at room temperature.)

TagsCornbreadBreadPoblano ChileChileVegetableCornmealFlourCheddarCheeseDairyButtermilkSideLunchDinnerNut FreeVegetarianEasyMake AheadBakingBon Appétit
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