November 11, 2014:
Starting to plan your menu for Thanksgiving? Add this amazing poblano corn bread with honey-chipotle butter to your list. Chef Jose Garces loves making this recipe as a side dish around the holidays for family and friends.
Serves 8 – 10 as a side
Poblano Corn Bread:
- 1 cup unsalted butter, at room temperature (2 sticks)
- 1 cup granulated sugar
- 4 eggs
- 1 cup yellow corn meal
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 cup poblano rajas (see Cooking Tip)
- 1/2 cup fresh corn kernels cut from the cob (if fresh corn isn’t available, frozen is fine)
- 1/2 cup smoked cheddar, grated
- Preheat oven to 350 degrees F, with the oven rack in the center of the oven.
- Generously butter a cast iron pan or baking dish. In a small stand mixer fitted with the paddle attachment, combine butter and sugar. Cream the two ingredients together on medium speed until the mixture is light and fluffy, about 2 minutes.
- In another mixing bowl, combine corn meal, salt and baking powder and stir to combine. With the mixer on the lowest speed, slowly add corn meal mixture to the creamed butter and sugar. When mixture is homogenous, remove paddle attachment and add corn and smoked cheddar to the batter. Using a rubber spatula, gently fold in corn and cheddar.
- Spread batter in your prepared cast iron pan or baking dish. Bake for 20 – 25 minutes, until bread is golden brown.
- Remove from oven and serve immediately with honey-chipotle butter.
Makes 1 1/2 cups
- 1 chipotle pepper in adobo, pureed thoroughly in blender (you can deseed the chipotle first if you’d prefer to dial down the heat)
- 1/2 cup Acacia honey
- 1 cup unsalted butter, softened (2 sticks)
- Kosher salt, to taste
- In a small saucepot, combine honey and pureed chipotle and set over medium heat. Steep chipotle and honey together until very fragrant and honey just starts to boil. Carefully remove from heat and strain mixture into a small mixing bowl. Add butter and whisk together until creamy. Season to taste with salt. The butter can be made 5 days in advance and stored in the refrigerator in an airtight container.
Cooking Tip from Chef Jose Garces
Be sure to roast your poblano peppers before slicing them into rajas (strips) in order to remove the skins and to import that roasted flavor into the bread. It’s easy to do over the open burner flame of a BlueStar® range with tongs, or in the oven under the broiler, turning frequently. After the poblanos are charred and blistered on all sides, transfer immediately to a bowl and cover securely with plastic wrap to steam. Then the skins are a snap to remove.