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Smoked Pablano, Peach & Black/Purple Cornbread

April 2021

Recipe from Lindsey, student at

the Culinary Arts Program - Gallatin College Montana State University


Quantity - Ingredient 

2 Smoked Peaches

1 Smoked Pablano Pepper 

1 tbs butter (for coating cast iron)

2 cups Montana Morado Maize -  cornmeal

1 1/2cups AP Flour

2 tsp salt

2 tsp baking power

1 tsp baking soda

4 tbsp sugar

3 eggs, beaten

2 cups milk

1/4 cups melted butter


1: Smoke peaches and poblano pepper 250 for 10 minute (optional) 

2: Preheat oven to 425 degrees. Coat cast iron skillet with a tablespoon of butter around all the inside. 

3: Combine dry ingredients into one bowl. Finely chop one and a half of the peaches, reserving one half to top the cornbread. Finely chop the poblano, also reserving a few pieces for the top. 

4: Add wet ingredients to dry and stir until combined. Fold in peaches and poblano to the batter and pour into cast iron skillet. 

5: Bake for 30-35 minutes until edges are browned. Serve warm with honey and or butter. 

Allergens: Gluten, Dairy    

Recipes: Text
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