Recipe from the Pueblo Community College Culinary Arts Department Chile Academy Pueblo Chile & Frijoles Festival 2019
Makes enough corn bread for 24 servings
The Corn Bread:
10 oz. A.P. flour
10 oz. corn meal
8 oz. sugar
1 oz. baking soda
.4 oz. salt
4 oz. eggs
15 oz. milk
To fold in:
4 oz. grated cheddar cheese
3 oz. diced Pueblo Green Chiles
4 oz. corn kernels
Mix the dry ingredients in mixing bowl. Add wet ingredients and mix with a whisk until just incorporated. Don’t over-mix. Gently fold in the cheese, chiles and corn.
Lightly spray casserole with spray, line with parchment paper, and spray the top of the paper. Be sure to spray side of the casserole dish, too.
Pour mixture into casserole and bake a 350° F for 13 minutes. Cool and serve.
Cook's Note: The trick to baking this is to measure all ingredients by weight.