Blue Cornbread

Anaheim’s are very popular in Southwestern US Cuisine. Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.

They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900′s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.

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1-1/2 cups blue cornmeal
2 tsp. baking powder
3 Tbsp. granulated sugar
3/4 cup milk
1 large egg, beaten
3 Tbsp. bacon fat
1 small can green Anaheim chiles, chopped


Preheat oven to 350 degrees F.

Combine the cornmeal, baking powder and sugar, then mix the remaining ingredients separately. Add the liquid mix to the dry ingredients and mix thoroughly. Pour the mixture into a greased baking pan and bake for 30 minutes or until a wooden pick inserted in the center comes out clean.

Serve with savory stews, soups and home-made chili.