Sorry I haven't posted in a while but my lovely children broke my camera lens and I was waiting to get a new one. I got it yesterday so I couldn't wait to test out my new lens. I chose my cheesy pepper cornbread as my subject and decided to share it with whomever reads my blog.
Ingredients: 2 tbsps unsalted butter, 4 tbsp veg. oil in all, 1 1/2 cups chopped onions(red or yellow you choose.),1/2 cup seeded and chopped fresh poblano peppers, 1/2 cup seeded and chopped fresh Anaheim pepper,1/2 cup seeded and chopped fresh green or red jalapeno pepper,3/4 cup corn flour, 1 1/4 cups all purpose flour, 3/4 cup sugar, 1/2 cup cornmeal, 1 tbsp plus 2 tsp baking powder, 1 large egg, 1 1/2 cup milk, 5 tbsp unsalted butter(melted and cooled to room temp., 1 cup cheddar cheese grated, 1 cup monterey jack cheese grated in all.
seasonings( combine all seasoning in a small bowl)2 1/4 tsp salt, 1 1/4 tsp new mexico chile pepper, 1 tsp onion powder, 1 tsp paprika, 1 tsp ground dried chipotle chile peppers, 3/4 tsp ground cumin, 3/4 tsp garlic powder
In a 12 in skillet on high heat combine the butter with 2 tbsp of the oil. As soon as the butter melts add onions, all peppers and 1tbsp plus 2 tsp of seasonings. Stir well, then cook, stirring occasionally, until veggies begin to brown, remove from heat and set aside.
preheat oven to 350
while veggies are cooling make the batter. Combine corn flour, all purpose flour sugar, cornmeal, baking powder, and remaining seasoning mix in a large bowl. add milk, egg, melted butter, 1/2 cup cheddar and monterey cheesees and vegetable mix till combined.
Pour 2 tbsp of oit in 12in. cast iron skillet and roll around so oil covers the bottom. When the oil begins to smoke Pour your batter into the hot pan and take off the heat. Sprinkle the top with remaining cheese.
Bake till done about 30 min.
