Tuesday, February 22, 2011
Norteño Sweet Cornbread
Put a 10-inch cast iron skillet in the oven and heat the oven to 400 degrees F.
Ø 2 ½ cups all-purpose flour
Ø 1 ½ cups corn meal
Ø ½ cup sugar (or less, if you prefer; we prefer sweet cornbread
Ø 4 teaspoons baking powder
Ø 1 teaspoon salt (or less, if you prefer)
Ø 2 cups milk (we prefer low-fat or skim, but you might not)
Ø ½ cup vegetable oil (we prefer canola)
Ø 2 eggs
Ø ½ cup chopped green chile (fresh is best but frozen is fine
Ø ½ cup corn kernals (fresh is best but frozen is fine)
Ø some fresh, chopped onion can be good
Take the hot skillet out of the oven, coat it with vegetable oil.
Mix the dry ingredients.
Mix the wet ingredients.
Stir the wet ingredients into the dry ingredients.
Pour the mess into the skillet, put it in the oven.
Cook until top is golden brown, or until a wooden toothpick inserted in the middle comes out clean—usually about 30 to 45 minutes, mas o menos. I always cut into the middle to see if it’s done because it will be thick and might not be done in the middle. If top is brown before middle is done, wrap foil around the edge of the skillet to decrease browning while middle is baking.
Makes at least eight servings.
Serve with frijoles, chile, chile stew, soup, stew, or by itself.