CHEDDAR-CHILI CORNBREAD APPETIZERS
October 2, 2009
It’s Friday! It must be time for another fun party recipe,
compliments of Elizabeth W. Gift Baskets.
Enjoy your weekend!
CHEDDAR-CHILE CORNBREAD APPETIZERS
Everything’s better with bacon, right? It’s optional here, but it does add another layer of flavor to these cornbread party wedges. This is a version of something my Mom used to make, called “Spanish Cornbread.” Mom’s recipe actually ran in an issue of Food & Wine magazine one year as part of a Thanksgiving menu. This recipe is foolproof and Mom-tested. Works perfectly every time!
INGREDIENTS
1 cup yellow cornmeal
1 cup all-purpose flour
¼ cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 egg, slightly beaten
1 cup whole milk
1 cup cottage cheese
1/3 cup corn oil
1 (4-ounce) can peeled whole green chiles drained, patted dry, and coarsely chopped
1 ½ cups shredded sharp cheddar cheese
3 slices crisp bacon, crumbled (optional)
Fresh rosemary sprigs, for garnish (optional)
DIRECTIONS
- Preheat oven to 400 degrees. Butter a 9-inch round cake pan, preferably nonstick.
- In a large bowl, stir together the cornmeal, flour, sugar, baking powder and salt.
- In a medium bowl, combine the egg, milk, cottage cheese, and oil. Mix until blended. Add to the dry ingredients and stir gently until just mixed. Spread half the batter in the prepared pan. Scatter the chiles evenly over the top and sprinkle with the cheddar cheese. Cover with the remaining batter.
- Bake in the lower third of the oven for 35 minutes, or until the cornbread is golden brown. Let cool 10 minutes. Cut into small wedges and arrange on a serving platter. Sprinkle with crumbled bacon and garnish with rosemary sprigs, if using. Serve warm.
FIND A GIFT FOR EVERYONE ON YOUR LIST AT
