Cast Iron Cornbread with Cheddar and Charred Poblano

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A light and fluffy alternative to the more dense and sweet versions, this cast iron method is great for a crowd. We serve it with camp beans and it’s rich enough to make a complete meal. You can easily save the leftovers for tomorrow’s breakfast or pack it up for a day hike. The smell of the chilis and cheddar cooking is a sure way to get every campsite within the radius wondering what you’re making under that foil.

This makes a great dinner when served along with my The Best Cast Iron Camp Beans

1 c cornmeal (Bob’s Red Mill)
1 c flour
3 1/2 tsp baking powder
2/3 cup cane sugar, fine ground
1 tsp salt
1 egg
1 c milk
1/2 stick of melted butter
1 poblano, charred on the fire, skinned, and diced
1 ears of corn, charred on the fire and shaved off the cob
1/2 c cheddar shredded

Get your cast iron started in the hot coals to begin. Next, in a medium bowl, mix together the dry ingredients and make a nest in the center. Using the nest, add in the egg, milk and butter and mix until completely combined. Toss in the pepper, corn and the cheddar lightly until mixed through.

In your hot cast iron, use the rest of the cold stick of butter to grease the pan. Pour in the cornbread mix and evenly distribute. Cover the pan in foil and cook over the coals until it’s cooked through. It usually takes about 25 minutes.

To make this at home, cook the mix in your cast iron at 400 for 25-30 minutes.

Serves 6