Smoked Pablano, Peach & Black/Purple Cornbread
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