* Exported from MasterCook *
Cornbread, Cheese and Chile Skillet
Recipe By : Williams-Sonoma
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Cast-Iron Skillet Grains
Hand Made Posted
Side Dish Snacks
Amount Measure Ingredient -- Preparation Method
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1 cup all-purpose flour -- (5 oz./155 g)
1 cup yellow cornmeal -- preferably stone-ground
(7 oz./220 g)
2 tsp. baking powder
1/2 tsp. fine sea salt
1/4 cup unsalted butter -- (2 oz./60 g)
3/4 cup whole milk -- (6 fl. oz./180 ml)
1/4 cup maple syrup -- (3 oz./90 g)
1 large egg -- beaten
1 cup shredded sharp cheddar cheese -- (4 oz./125 g)
1 cup fresh or thawed frozen corn kernels -- (6 oz./185 g)
This not-too-sweet cornbread is the ultimate partner to scrambled
eggs and spicy sausage, but it goes equally well with chili and other
soups and stews. Gently sweetened with maple syrup and flecked with
corn kernels, chunks of mild poblano chiles and bits of sharp cheddar
cheese, then baked in a cast-iron skillet, it's a cut above your
everyday cornbread.
Prep: 15 minutes
Cook: 45 minutes
Preheat a broiler. Place the chiles on a baking sheet and broil,
turning occasionally, until the skins are blackened on all sides,
about 12 minutes. Transfer to a cutting board and let cool until easy
to handle. Peel off the blackened skin. Discard the stem, seeds and
ribs, then chop the chiles.
Preheat an oven to 400F (200C).
In a bowl, sift together the flour, cornmeal, baking powder and salt.
Make a well in the center of the flour mixture.
Place the butter in a 10" (25-cm) heatproof frying pan, preferably
cast iron. Place in the oven until the butter is melted, about 3
minutes. Remove the pan from the oven and pour 2 Tbs. of the melted
butter into a large bowl, leaving the remaining butter in the pan and
tilting the pan to coat. Add the milk, maple syrup and egg to the
butter in the bowl and stir to combine. Pour the milk mixture into
the well in the flour mixture and stir just until combined. Fold in
the chopped chile, cheese and corn. Spread the batter in the hot pan.
Bake until the cornbread is golden brown and a toothpick inserted
into the center comes out clean, about 30 minutes. Transfer to a wire
rack and let cool in the pan for 5 minutes. Cut into wedges and serve
hot or warm.
Source:
"Adapted from Williams-Sonoma Breakfast Comforts, by Rick Rodgers
(Weldon Owen, 2010)."
S(Internet address):
"www.williams-sonoma.com/recipe/cheese-and-chile-skillet-cornbread.html"
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Per Serving (excluding unknown items): 294 Calories; 12g Fat (37.6%
calories from fat); 9g Protein; 38g Carbohydrate; 2g Dietary Fiber;
60mg Cholesterol; 351mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean
Meat; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.
NOTES : 2018 - 0509