Author Notes
A spicy filling of cheese, jalapeno and poblano dress up a plain unsweetened cornbread. —inpatskitchen
Ingredients
- For the cheese chili filling
-
1 teaspoon
olive oil
-
1/2 cup
diced poblano pepper
-
1/2 cup
diced yellow onion
-
2 tablespoons
diced jalapeno pepper
-
4 ounces
cream cheese cut in small cubes
-
2 ounces
sharp cheddar, shredded
- For the cornbread
-
1 tablespoon
butter
-
1 cup
white rice flour
-
3/4 cup
gluten free yellow corn meal
-
1 teaspoon
salt
-
1 tablespoon
gluten free baking powder
-
2
eggs, well beaten
-
1 cup
whole milk
-
1/4 cup
butter, melted
Directions
- For the cheese chili filling
-
In a medium saute pan saute the two chilis and the onion in the olive oil until softened.
-
Turn off the heat and add the two cheeses, stirring all the while until the cream cheese almost melts completely. Set the mixture aside.
- For the cornbread
-
Pre heat the oven to 400F. Place a 9 inch round baking pan in the oven with 1 tablespoon butter.
-
Combine the dry ingredients in a bowl. Combine the wet ingredients in another bowl.
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Pour the wet mixture in to the dry and mix thoroughly.
-
Remove the hot pan from the oven making sure the melted butter coats the bottom of the pan and pour 1/2 of the cornbread mixture into the pan.
-
Layer the top with the filling mixture by dropping spoonfuls of it over the top.
-
Pour the remaining cornbread mixture over the top. Bake at 400F for 20 to 25 minutes. Serve slightly warm
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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