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Here's the Outlaw Chef's Rio Grande cornbread

  • Preparation Time30 mins
  • Cooking Time45 mins
  • Serves10
  • DifficultyMedium
2 corn cobs, husked
60ml bacon fat
190g yellow cornmeal
3/4 tsp salt
1/2 tsp bicarbonate of soda
2 eggs, beaten
120ml creme mexicana (Mexican sour cream)
175g chopped fire-roasted green chillies
30ml water
75g chopped onion
350g goat cheese
1) Preheat the grill to medium-high. Grill the corn until it is slightly charred black in some areas and has good colour. Remove the corn from the grill to a cutting board and, using a serrated knife, cut the kernels off the cob. Set aside.

2) Preheat the oven to 180C/Gas 4. Add about 0.25cm of bacon fat to a 25cm cast iron skillet and put it in the oven to heat up.

3) Meanwhile, mix the dry ingredients. In a medium bowl add the cornmeal, reserving about 20g, the salt and the bicarbonate of soda. When the oil is hot, remove the skillet from the oven and sprinkle the bottom with the reserved cornmeal. Stir it into the oil and return the skillet to the oven to brown the cornmeal.

4) In a large bowl add the eggs, creme mexicana, corn, chillies, water, remaining bacon fat and the onions. When the cornmeal roux is nice and brown, remove the skillet from the oven and pour in half the batter. It should sizzle a little in the hot bacon fat. Sprinkle the goat cheese evenly across the top of the first layer of batter. Gently pour in the remaining batter, being careful not to upset the layers.

5) Bake until the top is golden brown, about 40 to 45 minutes. Remove from the oven and leave to cool for 10 minutes before serving.

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