Tuesday, January 13, 2015

Green Chile Cheddar Skillet Cornbread


I have a kitchen crush on cast iron. All of it. Small skillets, large pots, Dutch ovens, corn bread molds. Oh, the corn bread molds!! Knowing my love for all things cast iron related, the guy bought me a beautiful Cuisenart cast iron skillet for Christmas. I love it! I dream about the dishes that I'll create in it. I dream about food a lot in general. 

I'm not sure that I've ever come across a person who hated corn bread. I think that would be unnatural. It might be just cause to vote that person off the planet. Hmmm.... Corn bread is just so--so...well, comforting. It pairs with so many different things, chili, chicken, beans, barbecue, almost any soup. I am reaaaaalllllly making myself hungry now. Like, really. 

Is anyone else starting to hit the winter funk other than me? The holidays are over (depressing). The weather is getting colder (even more depressing). And the sun is averaging 1 appearance per week (the most depressing). I need some vitamin D. In my youth, this is about the time I'd start hitting the tanning bed. Not anymore though. What are some of your solutions for surviving the "beginning of the year blues"? I'd love to hear them! So far, the clementine body butter from The Body Shop is the ONLY thing helping me. The smell of oranges always perks me up. It also makes me nostalgic for any Florida memory that I have. Shout out to my sis over at Designed to Dwell for saving my skin. Also, go check out her year in review for 2014. The DIY mirrored Console is to die for! 

I should probably get back to my blog post. That's why we're here, after all. So, without delay, here's the recipe. 

Green Chile Cheddar Skillet Cornbread

1/2 cup cornmeal
1 1/2 cup flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cumin
2/3 cup sugar
1/3 cup vegetable oil
3 tablespoons butter, melted plus 1 tablespoon for skillet 
1 tablespoon sorghum 
1 1/4 cup milk
2 eggs beaten
1 can chopped green chiles
1 cup shredded cheddar cheese

In a medium mixing bowl, combine the dry ingredients. 

Mix in oil, 3 tablespoons melted butter, sorghum, milk, eggs, green chiles and the cheese. Stir until well combined. 

Over medium low heat, melt the remaining 1 tablespoon of butter. Pour in the cornbread batter. Bake in a 350 degree oven for 30-40 minutes or until a toothpick or knife inserted in the center comes out clean. 




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