Green Chili & Crystallized Ginger Cornbread
Try this recipe with some of our amazing honey's!
Green Chili & Crystallized Ginger Cornbread
Rated 5.0 stars by 1 users
Category
BREAD
Cuisine
American
Servings
8
Prep Time
15 minutes
Cook Time
25 minutes
Perfect with Pueblo Green Chilies!
David Cook
Ingredients
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1.5 c. corn meal
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½ c. flour
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1 teaspoon salt
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½ c. sugar
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½ T. baking powder
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1 tsp. coriander
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½ c. melted butter
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2 c. buttermilk
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2 eggs
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2 roasted chiles, deseeded & chopped
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1/3 c. finely diced crystallized ginger, not packed tight
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¼ # butter, softened
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1 roasted green chili, deseeded & chopped
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3 T. honey
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2 Pinches of salt
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1 pinch of cinnamon
For The Cornbread
For The Honey Chili Butter
Directions
Preheat oven to 400 degrees. Grease and line a 9x9 baking pan or muffin tin.
In a large bowl, mix together the corn meal, flour, salt, sugar, baking powder and coriander.
When combined, add the melted butter, eggs and buttermilk. Stir together to incorporate. Fold in the chiles and ginger at the end.
Pour batter in a greased pan. Bake for 25-30 minutes for a 9x9 (17-20 minutes for muffin tins).
While cornbread is baking, make the butter by combining all ingredients well and chilling, if desired.
Serve cornbread with chili butter and enjoy!
Recipe Note
For basic cornbread, omit the chilies & ginger!