BLUE CORNBREAD-SMOKED PEPPER PEACH

2 smoked peaches
1 smoked ancho or poblano pepper
1 tbsp butter softened (for coating cast iron)
2 cups blue cornmeal,
1 ½ cups OT flour
2 tsp salt
2 tsp baking powder
1 tsp baking soda
2 tbsp sugar
3 eggs, beaten
2 cups milk
¼ cup butter, melted and brought to room temperature

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FOR CALCULATION PURPOSES ONLY
2 CUP BLUE CORN MEAL-BARTON SPRINGS 183g
1.5 CUP OATFLOUR ARROWHEAD MILLS
5 OZ PEACHES ORGANIC FROZEN 365
2 CUP MILK-WHOLE- CENTRAL MARKET ORGANICS
.25 cup Butter, unsalted
1 tbsp Butter, unsalted
3 large Egg, fresh, whole, raw
1 pepper Hot Chili Peppers

Add halved peaches and ancho pepper to a smoker or a preheated 375 degree oven and let the peaches smoke for 30-35 minutes turning once. Peel skin off of the Ancho pepper. Set aside

Preheat oven to 375 degrees.
Coat cast iron skillet with a tablespoon of softened butter on the bottom and sides of the skillet.

Combine dry ingredients in one bowl: cornmeal, flour, baking powder, baking soda, and sugar.

In another bowl, combine the wet ingredients: beaten eggs, milk, and cooled butter.

Finely chop one and a half of the peaches, reserving one half to top the cornbread. Slice the remaining half-peach thinly lengthwise.
Finely chop the poblano, also reserving a few pieces for the top.

Add the wet ingredients to the dry ingredients and stir until combined.
Add the chopped peaches and poblanos and fold in.
Pour the batter into the cast iron skillet.
In the middle of the skillet, arrange the remaining peach slices in a circle in the middle.
Sprinkle remaining chopped poblanos on top – this will make for an eye-catching presentation once baked.

Bake the cornbread for 20-25 minutes until browned and a toothpick inserted in the middle comes out clean.


Serving Size: makes 8 slices

Number of Servings: 8

Recipe submitted by SparkPeople user DANDELIONWINE_O.