Roasted Chile Cornbread Recipe

Name: Roasted Chile Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound Anaheim chiles; 2 cups flour; 2 cups cornmeal, preferably stone-ground*; 1/4 cup sugar; 5 teaspoons baking powder; 1 1/2 teaspoons salt; 4 large eggs; 2 cups buttermilk; 1/2 cup butter, melted; 1 cup thawed frozen petite corn; 1/2 cup thinly sliced green onions

Servings: persons

3/4 pound Anaheim chiles
2 cups flour
2 cups cornmeal, preferably stone-ground*
1/4 cup sugar
5 teaspoons baking powder
1 1/2 teaspoons salt
4 large eggs
2 cups buttermilk
1/2 cup butter, melted
1 cup thawed frozen petite corn
1/2 cup thinly sliced green onions

1
Preheat broiler. Put chiles on a baking sheet and broil 4 in. from heat until blackened all over, turning as needed, about 15 minutes. Let chiles cool, then remove and discard stems, seeds, and skins. Coarsely chop chiles and set aside. Preheat oven to 400u00b0.
2
Stir together flour, cornmeal, sugar, baking powder, and salt in a large bowl. In another bowl, beat eggs, buttermilk, and butter to blend. Pour egg mixture into flour mixture; add chiles, corn, and onions; and stir just until blended. Spread in a buttered 9- by 13-in. baking dish.
3
Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Let cool at least 20 minutes. Serve warm or cool, cut into pieces.
4
*Buy in a grocery store or natural-food store.
5
Make ahead: Up to 1 day. Wrap in foil and reheat in a 350u00b0 oven about 10 minutes (set bread on top of something if oven is full).
6
Note: Nutritional analysis is per piece.

1600

kcal

Calories

127

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 pound Anaheim chiles, 2 cups flour, 2 cups cornmeal, preferably stone-ground*, 1/4 cup sugar, and more.

Yes, Roasted Chile Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Roasted Chile Cornbread

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