Pic3: pour, bake
- Preheat the oven to 400 ºF. (conventional) or 370 ºF. (convection)
- Mix all the dry ingredients together.
- Mix the egg, milk and butter together.
- Mix the liquid into the dry mix until a smooth dough is obtained.
- Grease a bread pan by rubbing the inside with butter and sprinkle lightly with flour.
Alternatively, line the inside of the bread pan with aluminum foil.
- Bake for 20-25 minutes until the inside is completely cooked through.
A toothpick inserted into the loaf should come out clean.
- Remove from the oven and allow to cool.
- Wrap tightly and store at room temperature for up to a week.
I used these 4 small loaves to make a pineapple cornbread cake.
b. green chile cornbread
Of course, New Mexico makes cornbread with green chile. That's what NM is all about after all.
Pic1a: Tia Rita's products
Pepper's used to sell the green chile stew here in Deming a few years back, but discontinued the brand. There are a few stores in Las Cruces that sell a selection of their products. To get the entire listing, you have to go online to their website.
The cornbread is made with green chile powder. Still, there seem to be spots in the finished product that tasted spicier than others.
Despite greasing and flouting the baking pan, the cornbread still suck to the baking pan and also appeared a bit on the dry side.