This was a delicious cornbread recipe. It's more cake-like than some cornbread recipes, and the added fresh corn kernels make it a little sweet without any added sugar. The bread is really moist, almost custard-like, which I really liked. I also loved the green chilies - they don't make the cornbread spicy; they just add great flavor. Leftovers keep well in the fridge - just make sure to heat them up in a toaster oven before serving, as this bread isn't as good cold. Thanks, Micha, for a fantastic recipe! And thanks also to We Are Not Martha for the wheat berry chili mix that I won in a recent giveaway on her site - it was awesome with the cornbread!
Green Chile Cornbread (adapted from Cookin' Mimi, original recipe here)
1-1/4 cups all purpose flour
3/4 cup coarsely ground cornmeal or polenta
2 tsp baking powder
1/2 tsp kosher salt
1 cup milk (low fat is okay)
1/4 cup vegetable oil
2 ears of corn
4 ounce can chopped green chiles (I used Trader Joe's brand)
1. Preheat the oven to 400 degrees and spray a 9-inch square pan with oil.
2. In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt.
3. In a small bowl or liquid measuring cup, whisk together the milk, oil, and egg.
4. Husk the corn and cut the kernels off both cobs (this is easiest to do in a high-sided bowl). Add the chiles to the bowl with the corn.
5. Add the liquid ingredients to the dry ingredients and whisk until just combined. Add the corn and chiles, and fold them in with a rubber spatula. Scrape the batter into the pan.
6. Bake 20-25 minutes, or until a tester comes out clean.