Author Notes: A spicy filling of cheese, jalapeno and poblano dress up a plain unsweetened cornbread. —inpatskitchen
Makes: 1 9 inch bread
Ingredients
For the cheese chili filling
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1
teaspoon olive oil
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1/2
cup diced poblano pepper
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1/2
cup diced yellow onion
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2
tablespoons diced jalapeno pepper
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4
ounces cream cheese cut in small cubes
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2
ounces sharp cheddar, shredded
For the cornbread
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1
tablespoon butter
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1
cup white rice flour
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3/4
cup gluten free yellow corn meal
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1
teaspoon salt
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1
tablespoon gluten free baking powder
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2
eggs, well beaten
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1
cup whole milk
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1/4
cup butter, melted
Directions
For the cheese chili filling
- In a medium saute pan saute the two chilis and the onion in the olive oil until softened.
- Turn off the heat and add the two cheeses, stirring all the while until the cream cheese almost melts completely. Set the mixture aside.
For the cornbread
- Pre heat the oven to 400F. Place a 9 inch round baking pan in the oven with 1 tablespoon butter.
- Combine the dry ingredients in a bowl. Combine the wet ingredients in another bowl.
- Pour the wet mixture in to the dry and mix thoroughly.
- Remove the hot pan from the oven making sure the melted butter coats the bottom of the pan and pour 1/2 of the cornbread mixture into the pan.
- Layer the top with the filling mixture by dropping spoonfuls of it over the top.
- Pour the remaining cornbread mixture over the top. Bake at 400F for 20 to 25 minutes. Serve slightly warm