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Roasted Anaheim Chile Cornbread

Serves 12
Time 35 min
Although Gail in Dallas makes her version of this cornbread with jalapeño peppers, we've fallen in love with gently spicy Anaheim chiles, at their best during summer months. Use them to make this rich cornbread and eat it like Gail does, smeared with butter and served alongside bowls of hearty chili.
Special Diets:
Ingredients
  • 5 tablespoons unsalted butter melted, divided
  • 1 1/2 cup whole wheat pastry or all-purpose flour
  • 1 1/2 cup yellow, white or blue cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon garlic powder
  • 1/2 teaspoon fine sea salt
  • 1 cup milk
  • 1 cup buttermilk
  • 3 eggs
  • 1/4 cup honey
  • 1/2 cup fresh or frozen and thawed corn
  • 3 Anaheim chiles roasted, skinned, seeded and chopped
Method

Preheat the oven to 400°F. Butter a 9x13-inch baking pan with 1 tablespoon of the butter; set aside.

In a large bowl, whisk together flour, cornmeal, baking powder, baking soda and garlic powder; set aside. In a medium bowl, whisk together milk, buttermilk, eggs and honey. Gently stir milk mixture into flour mixture until just combined. Stir in remaining 4 tablespoons butter, corn and chiles and transfer batter to prepared pan. Bake until top is golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Set aside to let cool slightly then cut into squares and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 5 tablespoons unsalted butter melted, divided
  • 1 1/2 cup whole wheat pastry or all-purpose flour
  • 1 1/2 cup yellow, white or blue cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon garlic powder
  • 1/2 teaspoon fine sea salt
  • 1 cup milk
  • 1 cup buttermilk
  • 3 eggs
  • 1/4 cup honey
  • 1/2 cup fresh or frozen and thawed corn
  • 3 Anaheim chiles roasted, skinned, seeded and chopped