I thought this recipe would be a huge flop. 2 eggs, buttermilk, oil and cream (which I replaced with yogurt) and only 1 cup of cornmeal? I was incredibly dubious as it went into the oven, but what I pulled out 25 minutes later turned out to be some of the best corn bread I’ve ever made. With jalapenos, roasted poblano, and fresh kernels of corn, it tastes a little like a chile relleno, but with far less work.
The recipe came from another great library find, Southwestern Vegetarian by Stephen Pyles. I decided to forgo the cheddar cheese and heavy cream and definitely didn’t miss them at all – the fresh corn and roasted poblano contribute plenty of flavor.
(adapted from Southwestern Vegetarian)
butter for greasing the pan
1 cup yellow corn meal
1 tsp salt
1/2 tsp baking soda
2 large eggs
2/3 cup buttermilk
1/3 cup vegetable oil
1 ear of fresh corn
1/2 cup nonfat plain yogurt
2 jalapenos, minced
1 small poblano
Put the poblano under the broiler, turning frequently, until blackened and blistered. Wrap in a clean towel for about 10 minutes, then remove the charred skin, scrape out the seeds, and dice.
Cut the kernels off the ear of corn and reserve.
Heat the oven to 375 F
Whisk the corn meal, salt, and baking soda together in a large bowl.
Whisk the eggs, buttermilk, yogurt and oil together in a medium bowl. Gently stir the wet ingredients into the corn meal mixture, then fold in the jalapenos, poblano, and corn kernels.
Place a cast iron skillet in the oven for 5 minutes, then remove and brush with a little butter. Pour the batter into the skillet and bake for about 25-30 minutes, or until golden.
Cool in the pan for about 10 minutes, then cut into wedges to serve.