Mexican red corn bread recipe
When we wrote Rhode Island Recipes: Creative, healthy cooking with iconic local foods, Jennifer of Savor the Thyme and I didn't fully appreciate one of the perks: the opportunity to meet all of the food producers in the book, and to learn about new products, sometimes before they hit the market. Kenyon's Grist Mill isn't new -- they've been grinding grains on their Rhode Island site since 1696 -- but their red corn meal is new to me. I adapted a recipe from the Kenyon's site for this Mexican red corn bread. It's a rustic pan bread, lumpy and bumpy with chopped green chile peppers and whole corn kernels (I used frozen, fire-roasted corn). If you like your corn bread on the sweet side, add an additional tablespoon of sugar, as the original recipe suggests. You can substitute yellow, blue or white finely ground corn meal, or purchase Kenyon's red corn meal online or at their mill shop here in Rhode Island.
Mexican red corn bread
From the pantry, you'll need: all-purpose unbleached flour, cornmeal (red, blue or yellow), granulated sugar, baking powder, baking soda, plain nonfat Greek yogurt, egg, olive oil, shredded or grated cheese, canned green chiles, baking spray.
Adapted from a recipe on the Kenyon's Grist Mill web site. Serves 12.
1-1/4 cups all-purpose unbleached flour
3/4 cup red cornmeal (or blue, or yellow)
1 Tbsp granulated sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
1/2 cup plain nonfat Greek yogurt (or sour cream)
1/4 cup nonfat (skim) milk
1 cup frozen corn kernels, defrosted
1 large egg, lightly beaten
1/4 cup olive oil
1 cup shredded or grated Cheddar or Mexican blend cheese
4-oz can chopped green chiles
Preheat oven to 400°F. Spray an 8-inch square cake pan with baking spray, and set aside.
In a large mixing bowl, stir together the flour, cornmeal, sugar, baking powder, baking soda and salt.
In another bowl, combine the yogurt, milk, corn, beaten egg, olive oil, shredded cheese and green chiles.
Pour the yogurt mixture into the flour mixture, and stir until barely moistened. The batter will be thick and lumpy.
Pour the batter into the prepared cake pan, and use a rubber spatula to spread it evenly in the pan.
Bake for 30 minutes. Remove from oven, let cool for at least 10 minutes, and serve with sweet butter.
More recipes in The Perfect Pantry:
Polenta with wild mushroom ragout
West Bay jonnycakes
Roasted red pepper, basil and parmesan johnnycakes
Lemon currant johnnycake biscotti
Cornbread with fresh corn and herbs
Other recipes that use these pantry ingredients:
Cornmeal crusted catfish, from Lisa is Cooking
Arepas, from Gluten Free Girl and the Chef
Savory cornbread muffins, from Kitchen Parade
Overnight grits crockpot recipe, from A Year of Slow Cooking
Double cornbread with red pepper, jalapeños and cheese, from Vintage Kitchen Notes