Chile-Cheese Corn Bread
Chile-Cheese Corn Bread is a savory twist on the classic corn bread, infusing it with the bold flavors of chiles and the richness of cheese. This dish finds its roots in American cuisine, particularly in the South and Southwest, where corn bread is a staple and chiles are a beloved ingredient. Combining these elements with cheese creates a fusion that appeals to those seeking a heartier, spicier bread option. The major ingredients include cornmeal, fresh corn kernels, serrano chiles, and a choice of Manchego or extra-sharp Cheddar cheese, making it gluten-free and adaptable to dietary preferences. The cooking method involves sautéing corn and chiles, mixing wet and dry ingredients separately, combining them with cheese, and then baking. This results in a bread that is moist, with a slightly crunchy exterior, and packed with the heat of chiles balanced by the creamy, melty cheese. The taste of Chile-Cheese Corn Bread is a delightful symphony of flavors, where the sweetness of the corn complements the spice of the chiles and the savory depth of the cheese, making it a versatile dish that can accompany many meals or stand alone as a satisfying snack.
- 6 tablespoons Olive Oil
- 1 cup Fresh corn kernels
- 3 Serrano Chiles, Seeded
- ¾ cups Low-Fat Milk,
- 1 tablespoon Distilled White Vinegar
- 1 Large Egg
- 1¼ cup Bob’s Red Mill
- ½ cups Sorghum Flour
- ⅓ cups Firmly Packed Brown Sugar
- ¼ Potato Starch
- 2½ teaspoons Baking Powder
- 1½ teaspoon Dried Marjoram
- 1 teaspoon Kosher Salt
- ¾ teaspoons Xanthan Gum
- ½ teaspoons Baking Soda
- Freshly ground pepper
- ¼ pounds Manchego
- Prepare the Oven and Pan
Preheat oven to 400°F (200°C). Take out trusty 11-by-7-by-2-inch (28-by-18-by-5-cm) glass baking dish and give it a brush with olive oil. Heat up a tablespoon of olive oil in a frying pan over medium-high heat. Toss in the corn and chiles and let them dance until they're tinged with golden brown, about 4 minutes. Once done, let them cool off.
- Sauté and Cool
Combine milk and vinegar in a glass measuring pitcher and let them mingle until they thicken, around 5 minutes. Add in the remaining olive oil and crack in the egg. Whisk it all together with a fork until it's one happy blend.
- Mixing Magic
In a large bowl, whisk together the cornmeal, sorghum flour, brown sugar, tapioca flour, baking powder, marjoram, salt, xanthan gum, baking soda, and a generous dash of pepper. Pour in the liquid mixture and stir until it's all snugly combined. Then, fold in the corn-chile mixture and cheese, ensuring every bit is well-acquainted.
- Baking Brilliance
Pour batter into the prepared pan, spreading it out evenly with a trusty rubber spatula and smoothing the top for that perfect finish. Pop it into the oven and let the magic happen. Bake until it's golden brown, springy to the touch, and a toothpick inserted into the center comes out clean, about 25 minutes of anticipation. Once it's reached its full potential, transfer your creation to a wire rack and let it cool in the pan for 15 minutes. Finally, slice into warm, inviting pieces and savor the delightful aroma and taste of your homemade spicy cornbread with chiles. Enjoy it fresh out of the oven.
