Green Chile And Cheese Cornbread : IHCC, Rick Bayless

Theme at I Heart Cooking Clubs this week is all about "Yellow", where we are currently cooking from Rick Bayless's recipes. What is yellow and yummy? Corn, of course! But in this case, it is cornmeal. Beautiful yellow cornmeal turns into a scrumptious yummy cornbread, and it is so easy! This recipe of Rick Bayless's Cornbread, uses Poblano chiles, which I can never find over here, so I just omitted that. And he uses only 1 jalapeno chile for the full recipe, but I used 4 jalapenos for half the recipe.  I'm a fan of jalapenos!

Lovely sunny yellow of cornmeal and a lighter side of yellow from the cheese. I replaced the Monterey Jack cheese with Cheddar cheese instead.

Green fresh jalapenos. I roasted the jalapenos in a dry saucepan until the skins are blistered and cracked. Wrapped them up in towel, leave to cool. Peel the skin, seeded and chopped to small bits. The jalapenos has a lovely smokey roasted aroma, yum!

The original recipe is baked using a 9" square pan, but since I only made half the recipe, I baked them in muffin pans instead, which yield exactly 6 standard muffins.

Golden and beautiful cornbread.

These cornbread are really delicious!

It has a moist, soft texture and very tasty. And I love the bits of green jalapenos in the golden yellow cornbread. I ate one while still warm, and it was so good, moist from the cheese and the smell of the roasted jalapenos is very nice, with a slight hint of spiciness. This recipe is a keeper! We ate this with some mushroom soup for a simple lunch. If you are a fan of cornbread with jalapenos,  make a batch, you will be glad that you did! I will definitely be making this again as a base recipe for cornbread, perhaps with some onions and chives, lovely! And with some homemade chilis, even better!

To see what the others are making, please visit IHCC.

I'm sharing this too with :
BYOB, Bake Your Own Bread at Girlichef
Bake With Bizzy at Bizzy Bakes
Full Plate Thursday at Miz Helen's Country Cottage


Green Chile and Cheese Cornbread
(source from : fronterafiesta, Rick Bayless)
1 poblano chile
1 jalapeno pepper
1-1/4 cups cornmeal
3/4 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
2/3 cup milk
2/3 cup buttermilk
3 tablespoons melted butter
2 cups shredded Monterey jack cheese

1. Roast poblano and jalapeno over a gas flame, turning often, until skin in blackened on all sides. Wrap in a towel and let cool. Peel, cut into half, remove seeds and core. Cut poblano into 1/4-inch diced. Finely chop the jalapeno.
2. Heat oven to 425 degrees. Generously grease a 9 by 9-inch baking pan.
3. Whisk cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Mix eggs, milk and buttermilk in small bowl. Add egg mixture to flour mixture and stir just until combined. Gently fold in melted butter, poblano, jalapeno and cheese. Do not over mix.
4. Scrape batter into prepared pan and bake until wooden pick inserted in center comes out clean, about 20 minutes. Serve warm.