Christmas Chile Cornbread

This is good – very good. Great with a bowl of soup or hearty stew. Yummy alongside a plate of scrambled eggs and it makes a mean stuffing. This is pretty mild but with a bit of a kick. Just ramp up the salsa mix if you want something spicier.

CORNBREAD

Makes about 10-12 servings

½ cup unsalted butter, softened
¼ cup sugar
2 eggs
½ cup sour cream or crème fraiche
1 ¾ cup whole milk
½ Tbsp Los Chileros Christmas Salsa Mix (or more to taste)
1 cup plus 2 Tbsp cornmeal
1 cup all-purpose flour
1 ½ tsp salt
1 tsp baking soda
1 Tbsp baking powder
¼ cup corn, canned or frozen
¼ pine nuts (optional but very tasty)
1 cup shredded Cheddar or Monterey Jack cheese

Preheat the oven to 400˚ F and grease an 8×12” baking dish.

Pour the milk into a measuring cup and add the Christmas salsa mix, giving it a good stir. In a large bowl, beat the softened butter and sugar together then add the eggs and sour cream or crème fraiche and mix until well blended. In a separate bowl, sift the flour, salt, baking soda and baking powder together then stir in the corn meal. Add the milk and dry ingredients to the butter/sugar/egg/sour cream mix, alternating between dry and milk. Mix in the corn, nuts and cheese.

Pour the mixture into the prepared baking dish. Bake for 35-40 minutes until the top is brown and a skewer inserted into the middle comes out clean. Allow to cool before serving if you can bear to wait.

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