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Roasted Corn Bread with Fresh Corn

October 21, 2014
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This is a yummy recipe adapted from Michael Symon. The cornmeal is toasted and I added fresh corn, cilantro and some roasted chilies. It is delicious, especially with the cheddar cheese! Perfect with chili!

1 cup yellow cornmeal

1 cup all-purpose flour

1½ teaspoons baking powder

1½ teaspoons salt

½ cup cilantro, chopped

Fresh corn off a cob, chopped

½ cup shredded sharp cheddar cheese

¾ cup whole milk

1/3 cup honey

1 large egg, beaten

½ stick unsalted butter, melted

¼ cup canned roasted chilies

 

Preheat oven to 350 degrees. Oil a 8 by 8 inch pan.

 

In a medium frying, toast the cornmeal over medium heat, stirring constantly until browned, about 3 to 4 minutes. Transfer to a large bowl and whisk in flour, baking powder, salt, cilantro, corn and cheese. In a separate bowl whisk the milk, honey, egg and butter. Mix well and add the liquid to the dry ingredients and mix till smooth. Pour into the prepared pan and bake for about 20 to 25 minutes until golden and a toothpick inserted in the center comes out clean.

 

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