This is an extension of my previously published elevation-agnostic-cornbread. The spicing is different and the prep is a little longer, but the reward is well worth it!
I was out earlier in the week for dinner at Brazen Neighborhood Eatery. Currently on the menu is Jamaican Jerk Chicken with bourbon cornbread and tomatillo salad. The flavors worked so well together and I had this crazy idea that I might be able to layer some of those flavors together into my cornbread for a cocktail party later that week.
What you end up with is a cornbread that is savory, contains aromatics like Christmas cookies, and has tremendous moisture content.
Works well for a 9.5x13.5x2 inch glass baking dish.
1.5 cupswhite flour
1 cupwhole wheat flour
1.75 cupscorn meal
4 teaspoonsbaking powder
2 teaspoonshot salsa
4-5 teaspoonsroasted green chiles
1 cupfrozen corn. Leave out for 10-15 minutes prior to defrost a little bit.
2 cupsskim milk
0.5 cupvegetable oil
- Mixup dry ingredients. Form bowl in center of dry ingredients.
- Mixup eggs in center of bowl. Add remaining wet ingredients, except green chile, and mix all together until combined.
- Pour the cornbread batter in baking dish.
- Dollop the the green chile equally across the top of the cornbread mixture in the baking dish and use a fork to fully submerge each dollop below the surface of the batter.
- Bake at 405F for 26 minutes.
280 words. Post tags: green chile, cornbread, and eats.