All that jazz chile cornbread

You’ve got to love a minimalist – that individual who honestly thinks that less is more. They love paring down their possessions to one set of underwear, some black pants and a white t-shirt. They talk about ‘freedom’ from possessions and how liberating it all is.


And then there are the rest of us who feel that more is well, more. We like a Christmas tree that’s heaving with decorations. Stacks of books that double as side tables. Kitchen drawers crammed full of obscure but potentially useful gadgets. And disco balls. We really love disco balls. 

And when it comes to cooking we’re not shy of an ingredient or ten. Take our green chile blue cornbread mix. It is the bee’s knees on its own. It’s so good that all you need to add is water or milk and some eggs and you’re done. But, if you’re in a OTT mood, it’s just the ticket too. We like to add corn, semi-dried tomatoes, and crumbled goat’s cheese. You could toss in some chopped green onions, toasted pecans or pine nuts, and chopped cilantro too. 

The minimalist might roll their eyes but who cares. Go big or go home. 

1 x 9.84 oz package of Green chile blue cornbread mix

2 eggs, lightly beaten

¾ cup of buttermilk or milk

6 oz. corn kernels, about 1 cup

1 oz., scant ½ cup semi-dried tomatoes, roughly chopped

2 oz. soft goat’s cheese, crumbled


Preheat the oven to 425°F

Heat a 9.5” cast iron frying pan in the preheated oven for 5 or 10 minutes. While it’s heating, combine the cornbread mix with the eggs, corn, semi-dried tomatoes and cheese in a mixing bowl. Let the mixture sit for 5 minutes or so to let the flavors marry.

Add a tablespoon or two of butter to the hot pan, return to the oven to melt the butter – this will only take a minute or two. Remove the pan from the oven, pour in the cornbread mixture – the butter will spit and sputter (this is a good thing). Return to the oven and bake until a skewer inserted in the middle comes out clean – about 15-25 minutes. 

Serve warm with butter. Any leftovers make a dandy stuffing. 

Pancakes 2.0: Blue Corn Chile Cakes with all the toppings!

Pancakes and syrup. It’s one of those classic combinations like burger and fries, peanut butter and jelly and mac ‘n cheese. So what happens when you take away the syrup leaving that poor little ‘ole pancake all on its lonesome?


Hey, who said it had to be lonesome? I mean what is a pancake, anyway? It’s a round cake made from a batter. Make it paper-thin and it’s a crêpe in France. Germany’s got pfannkuchen (literally “pan” and “cake”). Make it with chickpea flour and you’ve got a socca. In the U.S. we’ve got hotcakes, griddlecakes, johnnycakes and flapjacks.  And zip over to Russia – as you do – and you’ve got those cute little blinis just crying out for some caviar and a nice cold shot of vodka…but we digress.


The point is that pancakes are like blank canvases – you can put whatever you like on them. Heck, you can go one better – you can put whatever you like in them. And before you get all “but pancakes are for breakfast” just stop. Pancakes are breakfast, lunch and dinner.

And we’ll prove it. Our Blue Corn Chile Cakes are great 24/7. We’ve added grated zucchini and corn kernels to the batter but you could slip in sliced scallions and bits of sautéed shrimp. Try topping them with shredded chicken, salsa and a big dollop of guacamole. You can’t go wrong (okay you can but it’s pretty darn tough). And if you’ve got folks coming over for brunch, this is a natural.


Blue Corn Chile Cakes with Goat’s Cheese & Sun-blushed Tomatoes

Serves 3-4

You can use regular pancake mix for this recipe but you’ll miss out on that amazing blue corn crunch. If you do, you’ll need about 2 cups of batter for the recipe.

1½ cups Los Chileros blue corn waffle and pancake mix
1 tsp chipotle chile
1 egg, lightly beaten
1 cup milk
1 cup coarsely grated zucchini (about 1 medium zucchini)
1 cup corn kernels
¼ cup chopped cilantro or parsley
1-2 Tbsp olive oil or vegetable oil

To garnish:
crumbled goat’s cheese
sun blushed tomatoes
pine nuts

In a bowl, mix together the pancake mix with the chipotle chile, egg and milk. Fold in the zucchini, corn and cilantro or parsley. Heat a skillet or frying pan and add a tablespoon of the oil. Pour about ¼ cup batter onto the skillet for each pancake. When the surface of the pancake begins to bubble slightly, flip and finish cooking. Keep the pancakes warm. Add more oil as needed and cook the remaining cakes.

Serve hot, topped with the goat’s cheese, sun blushed tomatoes and pine nuts.