Denver Green Chili

Recipe of the Week - 8/30/09

Pineapple Chile Cornbread



This is easy and flavorful. It is great as a side dish, but
is sweet enough to serve as a dessert.

Pineapple Chile Cornbread

Ingredients:

3/4 cup whole wheat flour
1 1/4 cup corn meal
2 tablespoons baking powder
1 teaspoon salt
½ pound (2 sticks) unsalted butter, at room temperature
¾ cup sugar
4 eggs
1 can corn, drained
1 cup canned crushed pineapple, drained (½ 15-oz can)
1 cup diced mild green chiles
1 cup shredded cheddar cheese

Preparation:

1. Preheat the oven to 325 degrees.  I’ve found the
   old-fashioned cast iron skillet (10") to work the best.
   
2. Whisk together the flour, corn meal, baking powder
   and salt in a medium bowl and set aside.

3. In a mixer, cream the butter and sugar. While the mixer
    is running, add the eggs one at a time, beating well after
    each. Add the corn, pineapple and cheese and mix to
    blend.  Add the dry ingredients and mix until blended well.

4. Pour the batter into the skillet and bake until golden
    brown around the edges and a cake tester stuck in the
    center comes out clean, about 1 hour.

When done, the top and edges will be crispy.
 
 
Preparation time: 1 hour, 10 minutes
Serves: 8
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Pineapple Chile Cornbread



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Anita

303-316-8002

denvergreenchili@gmail.com

 

 

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