CHILI CHEESE CORNBREAD (A PUDDING)

Chili Cheese Cornbread (a pudding) image

This cornbread is more of a side dish than a traditional cornbread. It has a moist pudding like texture. It is well worth the extra ahead prep of the bell pepper, chili and sautéed onion. The flavor is very broad and not hot at all. It will pair well with any main dish that is considered New Mexican, Tex Mex, Mexican or South...

Provided by Garrison Wayne

Time 55m

Number Of Ingredients 15

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Ingredients

1 medium green bell pepper, roasted, peeled, seeded, diced
1 large dry ancho chili, moistened in boiled water, seeded, diced
1/2 c onion, small dice
1 Tbsp bacon fat
1 c cheddar cheese. medium sharp, grated
1 Tbsp oregano, freshly chopped fine, or 1tsp dry
1/3 c cooking oil
1 c buttermilk, or 1 tbsp vinegar + milk to measure 1 cup, let sit 5 minutes
1 large egg, beaten
1 c flour, all purpose
1 c cornmeal
3 Tbsp sugar
1 tsp salt
1 Tbsp baking powder
1 1/2 Tbsp unsalted butter, to grease pan, alternately use shortening

Steps:

1. About an hour before you want to bake this cornbread, roast a green bell pepper, moisten a dry Ancho chili, and sauté the onion. 1. To roast a pepper, use a long handled fork and rotate over an open flame on stove until blackened and cooked. Remove from heat and wrap in tin foil to steam and cool. When cooled, rub blackened skin off and discard seeds. Chop and set aside. You can alternately roast in in oven at very high temperature until black, etc. 2. To prepare the dry chili, place it in a heat proof dish and pour boiling water to immerse. Steep until cool enough to touch. Remove seeds and chop very fine, almost a pulp. Set aside. 3. To sauté the onion, heat the bacon fat on medium low heat and add onions, occasionally stirring for about 4-5 minutes until cooked and slightly browned.
2. When you are ready to prepare the cornbread, grease a 10 inch iron skillet with the unsalted butter or shortening. Measure the buttermilk or make the substitute and set for 5 minutes. Beat the egg in a small bowl. Measure the oil and mix in the bell pepper, chili, cheese, oregano, and sautéed onion. Stir to mix well.
3. In a mixing bowl, measure flour, cornmeal, sugar, salt and baking powder. Mix well to combine.
4. Pour the buttermilk, egg, and oil + chili, bell, onion, etc. over the the dry ingredients. Fold to just mix with a rubber spatula. Do not over mix. Turn batter out to the iron pan and bake immediately at 425 degrees for about 19-20 minutes. Cool on rack and cool to just warm, about 30 minutes or so.
5. Note: cornbread will slice in wedges as traditional cornbread, but don't slice in half, just butter the top if desired.