Corn and Chile Corn Bread

Corn and Chile Corn Bread Recipe - Authentic Mexican Cuisine

Region / culture: Mexico | Preparation time: 20 minutes | Cooking time: 40 minutes | Servings: 8

Introduction

Corn and Chile Corn Bread is a delicious and flavorful dish that combines the sweetness of corn with the heat of chilies. This recipe is perfect for a summer barbecue or as a side dish for a cozy dinner.

History

Cornbread has been a staple in American cuisine for centuries, with Native Americans using corn as a primary ingredient in their diet. The addition of chilies to cornbread is a modern twist that adds a spicy kick to the traditional recipe.

Ingredients

2 ears of corn
0.5 tsp plus 2 tbsp of olive oil
1 tsp of salt
1 tsp of freshly ground black pepper
3 egg whites
0.75 cup of buttermilk
1.33 cups of unbleached white flour
1 tbsp of baking powder
3 tbsp of granulated sugar
1 tsp of salt
0.67 cup of yellow cornmeal
0.5 of a poblano pepper, seeded and minced
2 minced pickled jalapenos
0.25 cup of finely chopped cilantro
2 finely chopped scallions

How to prepare

Preheat the grill.
Remove the husks from the corn and lightly brush them with 0.5 tsp of olive oil. Season with salt and pepper.
Grill the corn over high heat for 5 minutes on each side.
Allow the corn to cool, then cut the kernels off the cobs.
Preheat the oven to 350°F (177°C).
Brush a cast iron skillet with a small amount of olive oil and place it in the preheated oven.
In a large bowl, combine the egg whites, 0.75 cup of buttermilk, and the remaining olive oil. Whisk until well mixed.
Sift the flour, baking powder, sugar, and 1 tsp of salt into the liquid ingredients.
Add the cornmeal and gently stir with a wooden spoon until the ingredients are just mixed.
Stir in the grilled corn, chilies, cilantro, and scallions.
If the batter is too dry, add the remaining buttermilk.
Spoon the batter into the hot skillet and bake for 40 minutes.
Using a slender knife, loosen the edges of the cornbread and invert the skillet onto a round platter to unmold it.
Cut the cornbread into wedges and serve with honey.

Variations

Add cheese to the batter for a cheesy twist.
Substitute the poblano pepper with bell pepper for a milder flavor.
Mix in cooked bacon or sausage for a meaty version of the cornbread.

Cooking Tips & Tricks

Make sure to grill the corn before adding it to the batter to enhance its flavor.

- Use a cast iron skillet for baking the cornbread to achieve a crispy crust.

- Adjust the amount of chilies to suit your spice preference.

Serving Suggestions

Serve Corn and Chile Corn Bread as a side dish with barbecue ribs or grilled chicken. It also pairs well with chili or soup.

Cooking Techniques

Grilling the corn before adding it to the batter enhances its flavor and adds a smoky element to the dish. Baking the cornbread in a cast iron skillet ensures a crispy crust and even cooking.

Ingredient Substitutions

If you don't have buttermilk, you can substitute it with a mixture of milk and vinegar or lemon juice. You can also use canned or frozen corn instead of fresh corn.

Make Ahead Tips

You can prepare the batter for Corn and Chile Corn Bread ahead of time and refrigerate it until ready to bake. Just make sure to bring it to room temperature before baking.

Presentation Ideas

Serve the Corn and Chile Corn Bread on a wooden board or platter for a rustic presentation. Garnish with fresh cilantro leaves or sliced jalapenos for a pop of color.

Pairing Recommendations

Pair Corn and Chile Corn Bread with a refreshing salad or coleslaw for a complete meal. It also goes well with a cold beer or a glass of iced tea.

Storage and Reheating Instructions

Store any leftover Corn and Chile Corn Bread in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

Each serving of Corn and Chile Corn Bread contains approximately 250 calories.

Carbohydrates

Each serving of Corn and Chile Corn Bread contains approximately 30 grams of carbohydrates.

Fats

Each serving of Corn and Chile Corn Bread contains approximately 8 grams of fats.

Proteins

Each serving of Corn and Chile Corn Bread contains approximately 5 grams of proteins.

Vitamins and minerals

Corn is a good source of vitamins A, B, and C, as well as minerals like magnesium and potassium.

Alergens

This recipe contains dairy (buttermilk) and gluten (flour), so it may not be suitable for individuals with lactose intolerance or celiac disease.

Summary

Corn and Chile Corn Bread is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a healthy choice for a side dish.

Summary

Corn and Chile Corn Bread is a flavorful and nutritious dish that combines the sweetness of corn with the heat of chilies. This recipe is easy to make and perfect for a summer barbecue or as a side dish for a cozy dinner. Enjoy the delicious flavors of this cornbread with your family and friends!

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Corn and Chile Corn Bread. It was a warm summer day, and I had just returned from a trip to visit my sister in Texas. She had prepared a delicious meal for us that included this mouthwatering corn bread, and I knew I had to learn how to make it for myself.

As soon as I got home, I called my sister and begged her to share the recipe with me. She laughed and agreed, telling me that she had learned it from a friend who had grown up in the South. The recipe had been passed down through generations, and it was a family favorite.

I eagerly wrote down the ingredients and instructions, and set to work in my own kitchen. The first time I made the corn bread, it turned out perfectly. The cornmeal was tender and moist, with just the right amount of heat from the chiles. It was a hit with my family, and I knew it would become a staple in my own recipe collection.

Over the years, I have made this Corn and Chile Corn Bread countless times, tweaking the recipe here and there to suit my own tastes. I have added extra chiles for a spicier kick, and sometimes I throw in some cheese for an extra indulgent touch. No matter how I decide to make it, the corn bread always turns out delicious.

I have shared this recipe with friends and neighbors, and it has become a favorite at potlucks and family gatherings. I love the way the sweet corn and spicy chiles blend together in perfect harmony, creating a dish that is both comforting and satisfying.

One of my fondest memories of making this corn bread was when my grandchildren came to visit. They were hesitant to try it at first, unsure of the green specks they saw in the bread. But as soon as they took their first bite, their faces lit up with delight. They begged me to make it again and again, and I knew that this recipe would be one that would be passed down through the generations of our family.

I think back on all the recipes I have collected over the years, each one telling a story of where it came from and who shared it with me. But this recipe for Corn and Chile Corn Bread holds a special place in my heart. It reminds me of lazy summer days in Texas, of laughter and love shared with family and friends.

As I grow older, I find comfort in the familiar routines of cooking and baking in my kitchen. And every time I make this corn bread, I am transported back to that warm summer day when I first discovered the recipe. I am grateful for the memories it brings back, and for the joy it continues to bring to those I love.

So here I am, standing in my kitchen once again, measuring out the ingredients and preheating the oven. As I mix together the cornmeal and chiles, I can't help but smile. This Corn and Chile Corn Bread is more than just a recipe to me - it is a connection to my past, a reminder of the love and laughter that has filled my life.

And as I take that first bite of warm, spicy bread, I am filled with gratitude for all the recipes and stories that have shaped me into the cook I am today. I may not know what the future holds, but I do know that this Corn and Chile Corn Bread will always have a place in my heart, and in the hearts of those who share it with me.