Sunday, November 3, 2013

Brian's Corn Bread and Poblano Recipe

I was hungry for some corn bread Sunday night so I made up this recipe from things I had on hand. I had been making some poblano relish and jelly earlier in the day so I finely chopped about a cup of poblano peppers to put into it. I had dried some sweet corn kernels this summer and made the corn meal by processing it in a coffee grinder I use for flax. I only needed a cup so could do several hand fulls this way. I also had some sweet corn fresh frozen from this summer and I added some grated carrots for good measure. I also used some farm fresh eggs we got from a neighbor. The whole mixture went into a cast iron skillet that I bought used and reconditioned last year. So here is my improvised recipe.


Coconut Oil or Butter to Grease the Pan
1 cup corn meal (I used sweet corn kernels, but you can use any corn)
1 cup organic flour (can be wheat, rice, etc.)
1 tablespoon baking soda
1 teaspoon salt
1 teaspoon baking soda
1 cup poblano or jalapeno peppers diced finely
1 cup shredded carrots (adds moisture and color and flavor)
1 cups fresh frozen corn kernels
8 ounces Greek yogurt or sour cream (I had yogurt so I used that)
1/2 cup milk, a little more if the batter seems dry
3 large beaten eggs
4 tablespoons melted butter


Heat oven to 400F. Preheat skillet for 10 minutes.

Combine dry ingredients. Combine wet ingredients. Mix everything together thoroughly.

Add coconut oil to the pan and make sure you get the side oily.

Add batter to the pan and distribute evenly.

Bake approximately 30 minutes. Check every 5 minutes after 25 minutes as ovens and pans vary somewhat.

Let cool for 10 minutes before serving.

I really liked the way this turned out, just the right amount of sweet and hot (not very hot, but a little for flavor).

Serving suggestions:

Honey or Maple Syrup
You can add cheddar cheese instead of carrots.
Bacon would also be a good addition. I had some but didn't take time to make it.
The finished corn "bread" reminds me of a fococia. I'm going to try to use the cooled "loaf" as a sandwich bread.
This would go well with a savory chili or corn chowder.
I think pork and beans would also go well.

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