Pan de elote y rajas

Ingredients:

• 1 1/4 cups corn flour
• 1 cups all-purpose flour
• 1 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 tablespoon baking powder
• 1/4 cup sugar
• 1 stick softened unsalted butter
• 1/2 cup sour cream
• 2 eggs
• 1 1/4 cups milk
• 2 poblano peppers, roasted
• 1 cup corn kernels
• 1 cup grated cheddar cheese

Method:

1. Preheat oven and baking dish: Preheat oven to 400°F.
2. Grease a 3-quart baking pan.
3. Prepare the dough: In a large bowl, whisk together the cornmeal, flour, salt, baking powder, and baking soda.
4. In a separate bowl, mix the softened butter and sugar.
5. Beat sour cream and eggs into sugar and butter mixture.
6. Add the milk and dry ingredients, a third at a time and alternating wet/dry.
7. Add chopped green chilies, corn and grated cheese.
8. Pour mixture into prepared baking dish.
9. Bake at 400°F for 35 minutes, or until top is golden brown, center springs back when pressed down, and a skewer inserted into the center comes out clean.
10. Let cool almost completely before serving.

All Recipes for Mucho Machado were developed and written by Chef Natalia Machado

instagram.com/natipastel