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Triple-Chili Corn Bread with Cumin and Green Onions

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Active Time:  25 Minutes
Total Time:  1 Hour 20 Minutes
  Makes 5 mini loaves
Not for the faint-hearted, this flavorful corn bread has a triple dose of chiles, roasted chopped poblanos, chopped chipotles (smoked jalapenos, available canned in adobo sauce in many supermarkets) and grated jalapeno jack cheese. You can substitute extra-sharp cheddar cheese for the jalapeno jack cheese and canned drained chopped chlies for the poblanos if you want the bread to be milder and less potent. Wrap the loaves in clear cellophane wrap, tie them with raffia and attach a couple of dried small chilies to the raffia bow and watch them disappear at the bake sale.
3 large fresh poblano chiles (about 14 ounces total)
20 dried corn husks
2 cups all-purpose flour
2 cups yellow cornmeal
1/2  cup sugar
4 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons salt
2 cups coarsely grated jalapeno jack cheese
1 tablespoon cumin seeds (optional)
2 cups buttermilk
4 large eggs
1/2 cup (1 stick) unsalted butter, melted, cooled slightly
1 cup chopped green onions
2 teaspoons chopped chipotle chiles
Triple-Chili Corn Bread with Cumin and Green Onions Recipe at
Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop chilies.

Preheat oven to 400 degrees F. Butter 5 mini loaf pans, each approximately 5 3/4 x 3 1/4 x 2 inches. Rinse corn husks under warm water to soften; pat dry with paper towels (husks need not be completely dry). Press corn husks out flat and line each loaf pan with 4 corn husks, 2 lengthwise and 2 crosswise, extending over sides by about 1 1/2 to 2 inches. Press husks into pans to adhere.

Whisk flour, cornmeal, sugar, baking powder, baking soda and salt in large bowl to blend. Stir in grated cheese and cumin seeds, if desired. Whisk buttermilk, eggs and melted butter in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir just until blended. Stir in green onions, poblano chiles and chipotle chilies. Divide batter among corn husk-lined pans.

Bake corn breads until puffed, golden brown on top and tester inserted into center comes out clean, about 37 minutes (corn husks will get golden brown). Transfer breads to rack and cool completely. (Can be made ahead. Let stand at room temperature up to 8 hours or wrap tightly in plastic wrap, then in foil and place in resealable plastic bags and freeze up to 1 week. Thaw at room temperature. Rewarm in 350 degree F. oven for about 10 minutes, if desired.)

Recipe created exclusively for by Margaret Cederberg.

Serving size = 1/4 loaf

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Quick & Classic Cornbread
Nutrition Facts per Serving
Yield:   Makes 5 mini loaves
Calories: 203
Fat. Total: 7g
Fiber: 2g
Carbohydrates, Total: 29g
Sodium: 680mg
% Cal. from Fat: 31%
Cholesterol: 60mg
Protein: 6g
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