November 2013 Recipe of the Month
Miraval's newest cookbook, Sweet & Savory Cooking, is a blend of two styles of cooking by Executive Chef Justin Cline Macy and Pastry Chef Kim Macy. Although they’re from two very different areas of the kitchen, this husband and wife team has come together to create a unique cookbook that will take you on an exciting journey of culinary delights. Sweet & Savory Cooking will be released in January 2014, but it is available for pre-order now.
Here is a sneak peek at one of the inspiring recipes from Sweet & Savory Cooking—Roasted Poblano Cornbread. This is one of Miraval guests' favorite breads and is perfect as a snack or as an accompaniment to dinner. Serve with a small amount of sour cream or salsa for dipping. Enjoy!
Roasted Poblano Cornbread
Makes 16 Servings
- 1 c. unbleached all-purpose flour
- 1/2 tsp. baking soda
- 1 c. cornmeal
- 3/4 tsp. kosher salt
- 1 1/4 c. low-fat buttermilk
- 2 eggs
- 1/4 melted butter
- 1/2 c. granulated sugar
- 1 medium roasted poblano chili (cored, skinned, seeds removed, and minced)
- 1 c. roasted corn, cut of the cobb
- 1/2 medium red bell pepper, minced
HEAT the oven to 350°F. Line an 8-inch x 8-inch baking pan with parchment cut to fit and then spray with nonstick cooking spray.
IN a medium bowl, sift together the all-purpose flour and baking soda and then whisk in the cornmeal and salt. In a separate bowl, whisk together the buttermilk, eggs, melted butter, and sugar.
ADD the wet ingredients to the dry and mix just until smooth. Fold in the chili, corn, and bell pepper. Pour into the prepared pan and bake for 20 to 25 minutes or until it is lightly brown around the edges and springs back in the center when touched.
Calories: 130; Total Fat: 4 g; Carbohydrate: 21 g; Dietary Fiber: 1 g; Protein:3 g