top it!

I made this cornbread to go along with my Two Bean-Two Corn Chorizo and Poblano Chili on our “no poultry” day (the Wednesday before Thanksgiving).  But is equally delicious served with leftover turkey and gravy or with a creamed turkey mixture served over the top.

I even toasted a half slice and had a poached egg on top for breakfast, it is that versatile, so top it with anything you would like.

Poblano and Cojita Cornbread

2 tablespoons olive oil
6 tablespoons unsalted butter, melted
1 onion, peeled and diced
2 poblano chilies; roasted, peeled, cored, seeded, and diced
1/2 cup frozen corn kernels, thawed
1 cup flour
1 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
2 eggs, beaten
1 cup shredded cojita cheese, divided

Preheat the oven to 350 degrees. Generously butter an 8 x 8-inch baking dish.

Heat oil in a medium skillet, add the onion, and cook over moderately high heat until softened about 5 minutes. Add the diced poblano and the corn kernels and cook until heated through, about 2 minutes, remove from heat and set aside.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.

Add the melted butter, buttermilk, and eggs and whisk until just incorporated. Fold in the onion-poblano-corn mixture and 3/4 cup of the cheese. Scrape the batter into the baking dish and sprinkle the remaining 1/4 cup of cheese on top.

Bake the cornbread for 35 to 40 minutes, until the top is lightly golden and a toothpick inserted in the center comes out clean. Transfer the cornbread to a rack to cool for 20 minutes. Run a knife around the edge of the cornbread, and then sliced it into 9 squares and serve warm.

Makes 9 pieces