It finally feels like summer. And this gal has been soaking up every instant of her crazy long, 4-day weekend. I can tell you, not one moment of this weekend wasn’t put to good use, including those frequent moments where it may have looked like I was lounging in the sun. Oh, no I was not lounging. No, mam, it is a well proven fact that this gal doesn’t even know how to lounge. Instead, I was awaiting photo opportunities. And look at my rewards!
Ok, I may have found a moment in there for relaxing. Just a moment, mind you, I mean there was gardening and outdoor work to be had (things ever so near and dear to my heart). And the weather, well, it just doesn’t get more perfect. It’s weekends like these that convince me anew that we live in the best place on earth. 80’s during the day, chilly enough for blankets at night. Welcome to the rest of the summer.
So there two food things that make my frozen heart so happy during these warm months. Smoked meats and green chilies. Weird, right? Don’t judge. Every summer, Himself shows off his prowess with the smoker, and I plant too many banana pepper plants and buy way too much sweet corn. Every single summer, and yet, we never get sick of it. As if to reinforce that statement, the wind chose that very moment to shift directions, bringing me the amazing, tantalizing scents of pork tenderloin adrift on cherrywood smoke woven in with fresh mowed grass.
Where do the green chilies come in, you ask. Well, after planting far too many, I find myself roasting them (and roasting and roasting) at the end of the summer. You’d think I’d learn, but nope, not only did I plant a ridiculous amount of banana peppers, I also found a black Hungarian version, and planted those. And after a lot of setbacks, weather- and self-induced, those plants are finally in the ground.
Oh, but wait, we still want those flavors at the beginning of summer too. Enter this cornbread. Adapted from my mom’s recipe, it’s a real cake-like corn bread with bites of corn and chilies studded throughout. And it’s the perfect, perfect accompaniment to any BBQ meal, or if you’re lucky (and obsessed) like me, the best accompaniment to a meal of smoke meats. Smoked meats, c’mon it’s just so fun to say, let alone eat. But we’re talking cornbread here. This, like yours truly, is of northern stock, meaning a hint of sweet and a lot of “bread” to match that cornmeal. Doesn’t matter if you’re a northern or southern cornbread lover though, you’re going to love the addition of fresh corn and green chilies!
Green chili cornbread
1 cup flour
1 cup cornmeal
½ tablespoon baking powder
½ teaspoon salt
2 tablespoons sugar
1 egg, at room temperature
¼ butter, softened
1 cup milk
Kernels from one ear of corn, about 1 scant cup
½ of a 4-oz can of green chilies, about 2 scant tablespoons
Preheat oven to 425°. Lightly coat an 8-inch square pan with cooking spray. Set aside.
In a large bowl mix together flour, cornmeal, baking powder, salt, and sugar. Set aside.
In a small bowl, mix together butter and egg. Add milk and mix well.
Add wet ingredients to flour and cornmeal mixture. Mix well. Add corn and chilies and continue mixing until all ingredients are thoroughly incorporated.
Bake in preheated oven for 20 – 25 minutes, or until a toothpick inserted in the middle comes out clean.