Operating on the theory that you can never be too festive, too good looking, or have too many recipes for cornbread – here’s another one for your files.

What? You’ve never heard that saying? That’s my version and I’m sticking to it. 😉
Given the extreme poblano situation here, cornbread seemed like a good idea. Plus, you can’t really serve chili without cornbread, right? Right.
Pressed for time, I opted to simply chop the poblanos and throw them into the batter as is. Tasty to be sure, especially if some of the peppers have a little heat, but it also occurs to me that roasting them would be a good idea. If you have the time and inclination, I’d suggest a brief roast before chopping. And, if you’re looking to gild the lily, you might also choose to throw a handful of sharp cheddar into the batter. You can never go wrong with the chili/cheese combo.
Finally, this is my standard cornbread recipe. Its moist, crumbly, and not a bit too sweet. If you have a favorite cornbread recipe, by all means use it. I offer this as but one variation on a theme … and there’s always room for interpretation.
Poblano Cornbread:
  • 1 cup yellow cornmeal
  • 1 cup flour (I used white whole wheat)
  • 3 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 large (or 4 small) fresh poblano peppers, seeded and cut into small dice
  • 1/4 cup pure maple syrup
  • 1 cup non-fat milk
  • 1 large egg at room temperature, beaten
  • 1/4 melted butter
  • 1/2 cup shredded sharp cheddar cheese, optional
1. Pre-heat your oven to 400 degrees F.
2. In a large mixing bowl, combine the cornmeal, flour baking powder and salt. Whisk well with a wire whisk to blend. Add the diced poblano and stir to incorporate. Reserve.
3. In another bowl, combine the maple syrup, milk and beaten egg. Whisk well to fully incorporate. Add the melted butter and whisk again until thoroughly combined. Pour this mixture over the dry ingredients and stir with a spatula until just combined. Add the shredded cheese, if using, and fold in to distribute evenly.
4. Pour the batter into a buttered, 8 x 8 inch, oven-safe glass baking dish and bake in the middle of a pre-heated 400 degree oven for 20 to 25 minutes, or until lightly browned and cooked throughout. Remove dish to a wire rack to cool slightly. Serve and enjoy!
Bon appetite!
p.s. – Stay tuned for the return of Thirsty Thursdays tomorrow. I’ll have an unusual and exceptionally delicious cocktail for you. You’re going to like this one, I promise.

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