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Cornbread with Creamy Poblano Chilies
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Brief Description
Tender in the center, salty-sweet and covered in a smoky poblano and cream sauce
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Main Ingredient
corn
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Category: Breads
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Cuisine: American
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Prep Time: 25 min(s)
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Cook Time: 35 min(s)
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Recipe Type: Public
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Source:
WSJ Off Duty, 11/17/2012, Chef Hugo Ortega, Hugo's Restaurant, Houston, TX
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Tags:
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Notes:
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Posted By: wsjrecipes
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Posted On: Nov 18, 2012
Number of Servings:
Ingredients:
- 1/2 cups - Frozen Corn room temp
- 1 1/2 cups - Canned Sweet Corn drained
- 3 1/2 - Butter
- 3 1/4 - Sugar
- 3 - Egg Yolks
- 3 - Flour
- 2 teaspoons - Baking Powder
- 3 - Egg Whites
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- 4 - Large Poblano Chilies
- 2 - Butter
- 1/2 - Large White Onion finely chopped
- 6 cloves - Garlic finely chopped
- 2 cups - Heavy Cream
- 1/4 cups - Parsley Leaves
- 1 teaspoons - Salt
Directions:
Preheat oven to 325 degrees. In a food processor, purée frozen corn (room temperature) and canned sweet corn. Set aside. Lightly butter and flour an 8-by-12-inch casserole dish.
Using an electric mixer, cream butter and sugar in a large bowl until pale and smooth. Lower mixer speed and add 3 egg yolks. In a small bowl, sift together flour and baking powder. Slowly add dry ingredients to wet ingredients, mixing just until combined. Fold in corn mixture. Set aside.
In a separate bowl, beat 3 egg whites until they form stiff peaks. Gently fold whites into corn mixture and scrape batter into casserole dish. Bake for 35 minutes or until the top begins to turn golden brown and a toothpick inserted in the center comes out clean. Remove from oven and keep warm.
Make rajas poblanas:
Over the flame of a gas burner or under the broiler, roast 4 large poblano chilies until they are black and blistered, turning them every 3-4 minutes to ensure an even char. Place roasted chilies in a closed paper bag to sweat for 10 minutes. Remove from bag and use a kitchen towel to scrub off skins. Remove seeds and stems and discard. Slice each chili into 1⁄2-inch strips. Set aside.
In a medium sauce pot, melt 2 ounces butter. Add white onion, finely chopped, and garlic cloves, and cook for 2 minutes, stirring occasionally. Add chili strips and cook an additional 2 minutes. Add heavy cream and bring to a boil. Reduce heat to low, simmer and let sauce reduce, about 20 minutes. Transfer 1⁄4 sauce to a blender, add parsley leaves and salt and process to a smooth consistency. Pour purée into remaining sauce and stir to incorporate.
To serve, top warm cornbread with creamy chilies.
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