Green Chile and Cheese Corn Bread
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.
Nonstick spray for the pan
3 Tbsp. olive oil or unsalted butter
1 medium-size anaheim chile, seeded and minced
1/2 cup flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1-1/2 cups yellow cornmeal (a stoneground organic brand, if possible)
1/4 cup light-colored honey
1 cup yogurt or buttermilk
1/3 cup (packed) grated Monterey Jack cheese
Preheat the oven to 350F. Lightly spray an 8″ square pan or its equivalent with nonstick spray.
Heat the oil or melt the butter in a small skillet over medium heat. Add the chile and sauté for about 5 minutes, or until tender. Remove from heat and set aside.
Sift the flour, baking powder, baking soda and salt into a medium-size bowl. Stir in the cornmeal, and make a well in the center.
In a separate bowl, beat together the honey, egg, and yogurt or buttermilk. When the mixture is smooth and uniform, pour it into the well in the center of the dry ingredients, along with the sautéed chiles, with all their oil or butter, and the grated cheese. Mix with as few strokes as possible until uniformly combined.
Spread the batter into the prepared pan and bake for 30 to 35 minutes, or until the center springs back when lightly touched. Cool for at least 10 minutes before serving.