Green Chile and Tomatillo Corn Bread

16 55 282
Ingredients Minutes Calories
Prep Cook Servings
15 min 40 min 8
Green Chile and Tomatillo Corn Bread
Health Rating

Ingredients


2 pepper Ancho, poblano, pepper (one whole and one halved, stemmed and seeded)
2 medium pepper(s) Jalapeno pepper (one whole and one halved, stemmed and seeded)
1/2 medium White onion (peeled)
1 cup Cornmeal (yellow)
1 cup All-purpose white flour
1 tbsp Granulated sugar
2 tsp Kosher salt
2 tsp Baking powder
2 tsp Baking soda
1/2 tsp Cumin
1/2 cup Buttermilk, 2% M.F.
1/2 cup Cilantro (coriander) (loosely packed)
5 tbsp Butter, unsalted (melted and cooled, plus more for greasing)
4 medium Tomatillo (husked and sliced in half)
1 large egg Egg (beaten)
1 cup shredded Monterey jack cheese

Instructions


Set the oven to broil, with the rack about 6 inches away from the heat source. Line a baking sheet with foil. Roast the whole poblano pepper, the whole jalapeño pepper and the onion, turning occasionally, until evenly blistered and blackened in some spots, 10 to 12 minutes. Remove from the oven and carefully gather the edges of the foil to enclose the roasted peppers and onion. Allow to cool completely, then stem, peel, seed and roughly chop the peppers, and roughly chop the onion. Set aside.

Meanwhile, lower the oven to 350º and grease an 8-inch square baking dish. In a medium bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, baking soda and cumin.

In a blender, purée the remaining halved poblano and halved jalapeño, the buttermilk, cilantro, melted butter, tomatillos and egg until smooth. Transfer the mixture to a large bowl and slowly fold in the dry ingredients until just incorporated. Stir in the chopped, roasted peppers and onion along with the cheese.

Pour the batter into the prepared pan and smooth the top with a rubber spatula. Bake until golden brown and a toothpick comes out clean when inserted into the center, about 30 minutes. Let cool completely before cutting into squares and serving.

Nutrition Facts

Per Portion

Calories 282
Calories from fat 125
Calories from saturated fat 71
Total Fat 13.9 g
Saturated Fat 7.9 g
Trans Fat 0.4 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 3.7 g
Cholesterol 57 mg
Sodium 1146 mg
Potassium 282 mg
Total Carbohydrate 31 g
Dietary Fiber 3.1 g
Sugars 3.7 g
Protein 8.7 g

Dietary servings

Per Portion


Grain 1.5
Milk Alternative 0.3
Vegetables 0.4

Energy sources


Pygal43%465.8845351633789177.0025246278726244%307.204824658509243.999234147092312%346.9726829325766113.7026517816978143%44%12%CarbohydratesFatProtein
Recipe from:
Breakfast
Side
Snack