This is a hearty and filling cornbread that could almost be a meal in itself. The smoky and slightly hot Tlatelolco rub has some salt in it, so be careful not to oversalt it. A hint of sugar brings out the sweetness of the corn.
- ½ cup poblano pepper, diced
- ¾ cup corn kernels
- Oil for frying
- 1 cup corn flour
- 1 cup all-purpose flour
- 1 Tbsp baking powder
- 1 Tbsp Tlatelolco rub, ground
- ½ tsp salt
- 1 tsp sugar
- 1 cup grated cheddar cheese
- 2 Tbsp melted butter (plus more for lining pan)
- 2 eggs
- 3 cups milk
Preheat oven to 425 F.
Heat oil in a pan on medium. Add peppers and sautée for 2-3 minutes until the soften. Add corn and sautée for another 3-4 minutes. Remove vegetables from heat and set aside to cool.
Combine the dry ingredients in a large bowl. Set aside.
Beat eggs and milk together in a small bowl.
Add the grated cheese and vegetables to the dry ingredients and mix well. Add the melted butter, milk and eggs and incorporate gently.
Line a baking pan with butter and pour in the batter. Make sure it is relatively flat on top for even cooking.
Place in the oven and bake for 30-40 minutes until a knife inserted in the center comes out dry.