This year I decided that I would thrust myself into competitive cooking and in doing so I entered this fine recipe into the 2016 National Cornbread Cook-Off. After about ten different ideas and a handful of trial cooks I was finally able to dial into what I believe to be a contest worthy all original recipe. Thanks to the help of a few good friends and taste testers I was able to make the March 11th deadline. Now all we have to do is wait and see my recipe will be selected from the thousands of cornbread recipes submitted!
-8 Bell Peppers – Cored
-1 Can Cream Style Corn
-2 Jalapeño – Diced
-1/2 Cup Butter – Softened
-1 Cup Masa Harina
-1 Cup Cornmeal
-1/2 Cup Buttermilk
-1/3 Cup White Sugar
-1 Teaspoon Salt
-1 Teaspoon Baking Powder
-1 lb. Chorizo – Browned
-1 lb. Monterey Jack Cheese – Shredded
-Green Onions – Chopped
1. In a medium bowl beat butter until it is creamy.
2. Add the Masa Harina and buttermilk and beat until well mixed.
3. Stir into the butter mixture.
4. In a separate bowl, mix cornmeal, diced jalapeños, sugar, cream style corn, Monterey Jack cheese and baking powder.
5. Add to Masa Harina mixture and stir to combine.
6. Cut a circle into the top of the bell peppers and remove seeds and membrane.
7. Spoon batter into the cleaned bell peppers and place into a 15 inch cast iron skillet.
8. If using the Big Green Egg setup the baking configuration (Platesetter – Feet Down) in the BGE at 400 degrees for 90 minutes.
9. Allow to cool for 20 minutes.
10. Top with a dollop of sour cream and garnish with fresh chopped green onions.