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Inca Festival Bread

Inca Festival Bread recipe image
This hearty Inca Festival Bread is a rich, savory cornbread casserole that blends sweet corn, sharp cheddar cheese, and spicy chilies into a comforting dish. The addition of pimentos adds a pop of color and mild sweetness, balancing the heat. With a texture similar to Southern cornbread but denser and more indulgent, it serves as a perfect side dish for potlucks, holiday gatherings, or casual family dinners. It&# 226;ÂÂs easy to prepare with pantry staples and offers a warm, golden crust that pairs beautifully with soups, stews, or grilled meats.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 755.0
Dietary: Gluten-free, Vegetarian
Description
This hearty Inca Festival Bread is a rich, savory cornbread casserole that blends sweet corn, sharp cheddar cheese, and spicy chilies into a comforting dish. The addition of pimentos adds a pop of color and mild sweetness, balancing the heat. With a texture similar to Southern cornbread but denser and more indulgent, it serves as a perfect side dish for potlucks, holiday gatherings, or casual family dinners. It&# 226;ÂÂs easy to prepare with pantry staples and offers a warm, golden crust that pairs beautifully with soups, stews, or grilled meats.
Ingredients
  • 8 tablespoon Butter
  • 3/4 cup Milk
  • 2 lg Eggs
  • 8 ounce Can cream style corn
  • 1 1/4 cup Water ground cornmeal
Directions
  1. 1
    Preheat oven to 400ðF (200ðC).
  2. 2
    In a small saucepan, melt 6 tablespoons of butter over low heat. Do not let it brown.
  3. 3
    Place the remaining 2 tablespoons of butter into an 8-inch diameter baking casserole dish.
  4. 4
    Heat the casserole in the oven for 4 to 5 minutes to melt the butter without browning it.
  5. 5
    Remove the casserole from the oven and rotate and tilt it to coat the inside evenly with melted butter. Set aside.
  6. 6
    In a large mixing bowl, beat the milk and eggs together.
  7. 7
    Add the melted butter, cream-style corn, cornmeal, baking soda, salt, diced cheddar cheese, chopped chilies, and chopped red pimentos to the bowl.
  8. 8
    Mix thoroughly until well combined. The batter should have a moderately runny consistency, similar to Southern cornbread.
  9. 9
    If the batter is too runny, stir in 1 to 2 additional tablespoons of white cornmeal.
  10. 10
    Pour the batter into the prepared casserole dish, smoothing the top to level it.
  11. 11
    Sprinkle the remaining coarsely grated cheddar cheese over the top and decorate with pimento strips.
  12. 12
    Place the casserole in the center of the oven and bake for 40 to 50 minutes, or until a knife inserted into the center comes out clean and dry.
  13. 13
    Remove from the oven and serve immediately, cutting into pie-shaped wedges.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 755.0kcal
% Daily Value *
Total Fat 36.0g56%
Saturated Fat 18.3g92%
Cholesterol 251.9mg84%
Sodium 314.9mg14%
Total Carbohydrate 97.1g33%
Dietary Fiber 10.3g42%
Sugars 11.0g
Protein 21.2g43%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: The bread stores well when tightly wrapped in the refrigerator. However, it is best served warm rather than cold.

Ingredient Substitution: If fresh chilies are unavailable, canned chilies work well. Ensure they are drained if very wet.

Cheese Prep: Coarsely grate about 1/4 cup of the 10 oz sharp cheddar for the topping. Dice the remainder for mixing into the batter.

Variation: For a spicier kick, increase the amount of chilies or add a pinch of cayenne pepper to the batter.

Serving: This dish pairs excellently with chili, bean soup, or grilled meats.

Keywords: cornbread, cheese, pimento, chili, cornmeal, vegetarian, side dish, baking, comfort food, potluck, holiday, savory bread, cheddar, casserole, corn
Read it online: https://www.chefs-mate.com/recipe/inca-festival-bread/