Red Chile Cornbread

Indulge your taste buds with a flavorful twist on classic cornbread – introducing Red Chile Cornbread. This recipe infuses the warmth of ancho chili powder and the aromatic essence of fresh sage into a traditional cornbread base, creating a savory-sweet harmony that’s sure to tantalize your palate.

With a texture that’s moist on the inside and delightfully crisp on the outside, this cornbread is the perfect accompaniment to any meal. Enjoy it straight from the oven, slathered with butter and drizzled with New Mexico honey for an extra touch of sweetness.

How to make Red Chile Cornbread

Ingredients:

1 cup yellow cornmeal (I have found that either fine- or medium-grind works well.)

1 cup all-purpose flour

1 tablespoon baking powder

¼ cup sugar

1 tablespoon ancho chili powder

1 teaspoon salt

1 tablespoon minced fresh sage

1 dried red chili, seeded and cut into small pieces

1 cup buttermilk

⅓ cup extra virgin olive oil

4 tablespoons unsalted butter, melted

1 large egg, lightly beaten

Instructions:

Preheat oven to 400° Fahrenheit, and butter a 9″ cast-iron skillet, deep pie dish, or cake pan.

In a large bowl, sift together the dry ingredients. In a medium bowl, combine the remaining ingredients.

Add the liquid mixture to the dry one and stir until just combined. Pour into your prepared pan and bake 20-25 minutes.

Served with butter and NM honey

Notes:

Cornmeal Choice: The recipe suggests either fine- or medium-grind yellow cornmeal, allowing flexibility based on personal preference or availability.

Ancho Chili Powder: Ancho chili powder adds a smoky and mildly spicy flavor profile to the cornbread, complementing its sweetness.

Fresh Sage: The minced fresh sage contributes a fragrant, earthy note to the cornbread, enhancing its overall aroma and taste.

Buttermilk and Olive Oil: Buttermilk ensures a moist texture, while extra virgin olive oil adds richness and depth to the flavor.

Dried Red Chili: Adding dried red chili pieces introduces a subtle heat and additional complexity to the cornbread’s flavor.

Baking Pan Options: The recipe suggests using a 9″ cast-iron skillet, deep pie dish, or cake pan, providing flexibility in baking vessel choice.

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Serving Suggestion: For serving, the cornbread is recommended to be enjoyed with butter and New Mexico honey, offering a delightful combination of savory and sweet flavors.

Nutrition Information:

Yields: 8 | Serving Size: 1

Frequently Asked Questions:

Can I use a different type of chili powder instead of ancho chili powder?

Yes, you can substitute ancho chili powder with another chili powder of your choice, but keep in mind that it may alter the flavor profile of the cornbread.

Can I use a different type of oil instead of extra virgin olive oil?

Yes, you can use a different type of oil like vegetable oil or melted coconut oil if you prefer or if that’s what you have on hand.

Can I make this cornbread without butter?

Yes, you can omit the butter or substitute it with a vegan butter alternative if you prefer.

Can I make this recipe without eggs?

Yes, you can try using a commercial egg replacer or a flaxseed or chia seed egg substitute to make the recipe vegan-friendly.

Can I use a different type of flour instead of all-purpose flour?

Yes, you can experiment with different types of flour such as whole wheat flour or gluten-free flour blends, but it may slightly change the texture and flavor of the cornbread.

Can I make this recipe ahead of time and reheat it later?

Yes, you can make the cornbread ahead of time and reheat it in the oven or microwave before serving.

It may lose some of its crispiness when reheated, but it will still be delicious.

Can I freeze this cornbread?

Yes, you can freeze the cornbread once it has cooled completely.

Wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container in the freezer for up to 2-3 months.

Can I make mini muffins instead of a whole cake?

Yes, you can pour the batter into greased mini muffin tins and adjust the baking time accordingly for smaller portions.

Can I adjust the level of spiciness in this cornbread?

Yes, you can increase or decrease the amount of ancho chili powder and dried red chili according to your preference for spiciness.

Can I substitute buttermilk with regular milk?

Yes, you can substitute buttermilk with regular milk, but the texture and flavor of the cornbread may differ slightly.

You can also make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for a few minutes before using.