Mexican Sweet Corn Cake (Pan de Elote)

In Mexico, this simple cake is called panqué de elote, pan de elote or pastel de elote. It is often served for breakfast. We ate it for dessert after our family favorite Middle School Tacos on Cinco de Mayo this year and ate the leftovers for breakfast. Perfect. 🙂

This recipe was adapted from Milk Street. The original recipe accurately describes the texture as somewhere between cake and cornbread while hinting at custard. I used Greek yogurt and modified the method and the baking time for a convection oven. I served the cake with strawberries which was a lovely accompaniment.

Yield: 8 to 10 servings

• 3 medium ears fresh corn, preferably yellow, husked (see Note)
• 36 grams (1/4 cup) fine yellow cornmeal
• 14 ounce can sweetened condensed milk
• 57 grams (1/4 cup) plain whole-milk yogurt (I used whole-milk Greek yogurt)
• 165 grams (1 1/4 cups plus 2 tablespoons) all-purpose flour
• 2 T cornstarch
• 2 tsp baking powder
• 1/4 tsp table salt
• 2 large eggs, plus 2 large egg yolks
• 1/2 cup grapeseed or other neutral oil
• Confectioners’ sugar, to serve
• fresh strawberries, to serve

1. Heat the oven to 350°F with a rack in the middle position. (I set my oven to the true convection setting.)
2. Mist a 9-inch round cake pan with cooking spray.
3. Hold an ear of corn upright in the center of a medium bowl. Using a chef’s knife, cut the kernels from the corn. Repeat with the additional two ears. Measure 250 grams (1 1/2 cups) of the freshly cut kernels and add to a blender; if you have extra corn, reserve it for another use.
4. To the blender, add the cornmeal, condensed milk and yogurt, then puree until smooth, 15 to 20 seconds, scraping down the blender as needed. Let stand for 10 minutes. (I used a Vitamix.)
5. Meanwhile, in a small bowl, whisk together the flour, cornstarch, baking powder and salt.
6. To the blender, add the whole eggs and yolks, and the oil; blend on low until smooth, 5 to 10 seconds.
7. Pour the puree into a large bowl.
8. Add the flour mixture and whisk just until evenly moistened and no lumps of flour remain. It is important that you don’t whisk vigorously! Gentle mixing, just until no pockets of flour remain, will minimize gluten development so the finished cake is tender.
9. Transfer to the prepared cake pan and bake until golden and a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes in a convection oven or 40 to 45 minutes in a standard oven.
10. Cool in the pan on a wire rack for 30 minutes.
11. Run a paring knife around the pan to loosen the cake, then invert directly onto the rack and lift off the pan. Re-invert the cake onto a serving platter and cool completely, about 1 hour.
12. Serve dusted with Confectioners’ sugar with strawberry slices on the side.

Note: Don’t use frozen corn kernels—it results in a dense, gummy texture. Made with fresh corn, the cake’s crumb is much lighter and softer.

One-Pot Turkey Chili with Cornmeal Buttermilk Biscuits

We ate this wonderful one-pot dish during the Super Bowl this year. The chili and biscuit dough can be made in advance, even several hours in advance, so it was perfect for the occasion. It also complemented our mandatory game day guacamole.

The recipe was adapted from The New York Times, contributed by Melissa Clark. I modified the proportions to serve 8 people- so that we would have leftovers! 😉 I reheated the chili, topped it with the biscuit dough and placed it in the oven just before serving. Great.

Yield: Serves 8

For the Cornmeal Biscuits:

• 1 cup/120 grams all-purpose flour
• 2/3 cup/92 grams fine yellow cornmeal
• 2 tsp baking powder
• 1 tsp granulated sugar
• 1/2 tsp fine sea salt
• 1/4 tsp baking soda
• 8 T/113 grams cold, unsalted butter, cut into 1/2-inch cubes
• 3/4 cup/177 ml buttermilk or plain whole-milk yogurt
• 1 scallion, thinly sliced, plus more for serving
• milk, more buttermilk, or yogurt, for finishing
• 3+ tablespoons grated Parmigiano-Reggiano or Pecorino-Romano, for finishing

For the Turkey Chili:

• 3 T extra-virgin olive oil
• 1 1/2 to 1 3/4 pounds ground turkey
• 1 very large or 2 medium yellow onions, diced
• 1-2 jalapeños, seeded (if desired) and diced (I used 1 1/2 jalapeños)
• 6 garlic cloves, finely grated, passed through a press or minced
• 1 1/2 T chili powder
• 2 1/4 teaspoons fine sea salt, plus more to taste, divided
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon freshly ground black pepper
• 1 (28-ounce) can whole plum tomatoes with juices (I used San Marzano)
• 3 (15-ounce) cans pinto or black beans, drained and rinsed
• 1/2 cup chopped fresh cilantro leaves and tender stems, plus more for garnish
• sour cream or Greek yogurt, for serving, optional
• sliced or pickled jalapeños, for serving, optional

To Prepare the Biscuit Dough:

1. In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, salt and baking soda.
2. Using a pastry cutter (or your hands), cut (or rub) in the butter until mixture resembles rolled oats.
3. Fold in the buttermilk and scallion slices.
4. Gently stir mixture until it comes together in a moist, sticky mass. Cover bowl and refrigerate until ready to use. (This can be done a day in advance.)
5. Heat oven to 425 degrees, preferably on convection.

To Prepare the Turkey Chili:

1. In a large ovenproof skillet, heat oil over medium-high heat until it thins. (I used an enameled cast iron pan. A cast iron skillet would also be great.)
2. Stir in turkey and cook, breaking up meat with a wooden spoon, until it’s no longer pink with some browned bits, about 7 minutes.
3. Reduce heat to medium, and add onion and jalapeño, and cook until translucent and tender, about 5 minutes.
4. Stir in garlic, chili powder, 1 1/2 teaspoons salt, oregano, cumin, and pepper, and cook until fragrant, about 1 minute longer.
5. Using kitchen shears (or your hands), break up tomatoes and add them, along with the juices, to the pan. (I cut the tomatoes while they are still in the can.)
6. Add beans and remaining 3/4 teaspoons salt, and scrape up any brown bits on the bottom of the pan. Reduce heat to medium-low and simmer until slightly thickened, 3 to 5 minutes. If the mixture seems very dry, add a few tablespoons water. It should be juicy-looking but not wet.
7. Remove from heat and stir in cilantro. Taste and add more salt, if needed.

To Finish the Dish:

1. Divide biscuit dough into 8 equal balls. Use your palm to flatten each ball into a 3/4-inch-thick disk. Arrange on top of turkey chili.
2. Brush biscuits lightly with buttermilk, and sprinkle grated cheese on top.
3. Transfer skillet to oven and cook until biscuits are golden at the edges, 20 to 30 minutes. (I cooked mine for 22 minutes on convection.)
4. Let cool for 10 minutes before serving. Garnish with additional cilantro and scallions, if desired. Serve with sour cream and sliced or pickled jalapeños.

Buttermilk Cornbread Dressing with Italian Sausage

I loved that this recipe used buttermilk to moisten the stuffing- in addition to the more typical stock and butter. The sausage was not overpowering in the finished dish but added great flavor. I used locally made sweet Italian sausage with fennel seeds- perfect.

This recipe was adapted from the New York Times, contributed by Yewande Komolafe. The sausage could be omitted for a vegetarian version. The original recipe notes that if store-bought or boxed mix cornbread is used, it should be crumbled and and spread out on a sheet pan to dry for 4 to 12 hours prior to assembling the dish. I made the accompanying cornbread recipe, which does not require drying time, two days prior to making the dish.

Yield: 8 to 10 servings

For the Cornbread:

• 8 T/115 grams/1 stick unsalted butter, melted, plus more for brushing the pan
• 1 1/2 cups/250 g medium-coarse yellow cornmeal
• 3/4 cup/114 g all-purpose flour
• 1/4 cup/55 g granulated sugar
• 3 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1/4 tsp baking soda
• 2 cups/470 milliliters buttermilk, preferably full-fat (I used low-fat)
• 2 large eggs, lightly beaten

For the Dressing:

• 3 T unsalted butter, melted, plus more for the pan
• 1 T neutral oil, such as grapeseed or canola, plus more if needed
• 1 pound loose pork sausage (I used sweet Italian sausage)
• 1 large yellow onion, very finely chopped (2 cups)
• 4 celery ribs, very finely chopped (2 cups)
• 8 garlic cloves, minced
• 1 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp fennel seeds
• 2 T chopped fresh sage (from 10 large leaves)
• coarse salt and freshly ground black pepper
• 1 recipe cornbread for dressing, broken into 1-inch pieces, or 10 cups loosely packed cornbread
• 1 1/2 cups chicken, turkey or vegetable stock
• 1 cup buttermilk, preferably full-fat (I used low-fat)

To Make the Cornbread:

1. Heat oven to 400 degrees, preferably on convection.
2. Butter the bottom and sides of a 10-inch skillet, preferably cast-iron, and set aside.
3. In a medium bowl, whisk the cornmeal, flour, sugar, baking powder, salt and baking soda. (I weighed the dry ingredients when possible.)
4. Make a well in the center and pour in the buttermilk and eggs. Use a wooden spoon or spatula to stir until incorporated.
5. Fold in the melted butter.
6. Pour the batter into the prepared skillet and smooth the top.
7. Bake until the top is lightly browned and the sides pull away cleanly from the skillet, about 25 to 30 minutes.
8. Cool completely and serve warm or room temperature, or reserve to make cornbread dressing.

To Assemble & Bake the Dressing:

1. Heat oven to 375 degrees, preferably on convection. Butter a 9-by-13-inch baking dish.
2. Heat a large skillet over medium and pour in the oil.
3. Add the sausage and cook, using a wooden spoon to break it into small pieces, until the meat is cooked through and no longer pink, about 8 minutes.
4. Transfer the cooked sausage to a plate, keeping any fat in the skillet. Add a few additional tablespoons oil if needed to evenly coat the bottom.
5. Add the onion and celery to the skillet. Cook over medium heat, stirring occasionally, until softened, about 6 minutes.
6. Add the garlic, thyme, oregano, fennel seeds and sage, and cook until fragrant, about 1 minute.
7. Return the cooked sausage to the skillet and stir to incorporate. Season to taste with salt and pepper.
8. Transfer the mixture to a large bowl, add the cornbread pieces and toss to combine.
9. Pour in the stock and buttermilk, and stir until well mixed. Taste and adjust seasoning with salt and pepper if necessary.
10. Transfer the cornbread mixture to your prepared dish and spread evenly.
11. Drizzle the melted butter over the top.
12. Cover the dish with foil and bake until heated through, 30 to 35 minutes.
13. Raise the oven temperature to 400 degrees, remove the foil and bake until the surface is golden brown in spots, 15 to 20 minutes.
14. Cool for at least 10 minutes before serving warm.

Cornbread Dressing with Bacon & Sage

I am not usually the biggest fan of Thanksgiving stuffing but I was in love with this version. This classic Southern stuffing had wonderful flavor and a perfect balance of crunchy and custardy texture. Perfect. It will definitely be part of my Thanksgiving menu next year.

This recipe was adapted from Food and Wine, contributed by Josh Miller. The skillet cornbread is baked in a piping hot cast iron skillet sprinkled with salt- resulting in a fabulously crispy crust. This cornbread would be delicious on its own as well. I made the cornbread a day in advance. The stuffing can be completely assembled one day before serving and baking.

Yield: Serves 8 to 10

For the Dressing:

• 10 cups 1-inch-cubed savory Buttermilk Skillet Cornbread (one 10-inch skillet loaf), divided (recipe below)
• 4 cups torn (1-inch pieces) white Pullman bread slices
• 3/4 cup unsalted butter (6 ounces), melted, divided
• 2 tablespoons chopped fresh sage
• 1 pound thick-cut bacon, chopped
• 2 cups chopped yellow onion
• 1 1/2 cups chopped Gala apple
• 1 cup chopped celery
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons fresh thyme leaves
• 1 teaspoons kosher salt, divided
• 1/2 teaspoons ground black pepper, divided
• 3 1/2 cups lower-sodium chicken broth, divided
• 3 large eggs

1. Preheat oven to 350°F, preferably on convection.
2. Toss together 5 cups cornbread cubes, torn white bread, 1/2 cup melted butter, and sage in a large bowl.
3. Heat a large skillet over medium-high. In 2 batches, add cornbread mixture to skillet; cook, stirring, until bread is toasted, 5 to 8 minutes. Transfer corn-bread mixture to a large bowl, and set aside. Wipe skillet clean.
4. Add bacon to skillet; cook over medium, stirring often, until crisp, about 12 minutes. Using a slotted spoon, remove bacon; add to cornbread mixture.
5. Reserve 2 tablespoons bacon drippings in skillet; discard remaining drippings or reserve for another use.
6. Add onion, apple, celery, parsley, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; cook, stirring occasionally, until softened, about 5 minutes. Add onion mixture to cornbread mixture.
7. Crumble remaining 5 cups cubed cornbread into cornbread mixture.
8. Whisk together 3 cups broth, eggs, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl until blended. Fold into cornbread mixture.
9. Spoon mixture into a 13- x 9-inch baking dish.
10. Drizzle with remaining 1/2 cup broth and remaining 1/4 cup melted butter. Bake in preheated oven until lightly toasted, about 35 minutes.

Note: Dressing may be assembled up to 1 day ahead; cover and chill until ready to bake. Bake at 350 degrees until the internal temperature in the center of the casserole is 165 degrees.

For the Buttermilk Skillet Cornbread:

• 2 tablespoons peanut oil or canola oil
• 2 cups yellow stone-ground cornmeal (about 8 1/2 ounces)
• 1 cup all-purpose flour (about 4 1/4 ounces)
• 1 tablespoon granulated sugar
• 2 3/4 teaspoons kosher salt, divided
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 cups well-stirred whole buttermilk
• 2 large eggs, lightly beaten
• 6 tablespoons unsalted butter (3 ounces), melted

1. Add oil to a 10-inch cast-iron skillet; place skillet in oven, and preheat to 450°F, preferably on convection. (Do not remove skillet while oven preheats.)
2. While oven preheats, whisk together cornmeal, flour, sugar, 2 1/2 teaspoons salt, baking powder, and baking soda in a medium bowl.
3. Stir in buttermilk until smooth; stir in eggs, then stir in butter.
4. Carefully remove skillet from oven; pour hot oil from skillet into cornbread batter, stirring until blended.
5. Working quickly, sprinkle remaining 1/4 teaspoon salt in bottom of skillet, then immediately pour batter into hot skillet (do not stir), and return to oven.
6. Bake at 450°F until top is golden brown, about 22 minutes.
7. Immediately invert cornbread onto a wire rack (to retain the crispy crust); let cool completely before using, about 1 hour and 30 minutes.

Michael & Bryan Voltaggio’s Cornbread Stuffing

My husband and I traditionally celebrate our wedding anniversary by having an extravagant dinner at VOLT in Frederick, Maryland. It is the restaurant of Bryan Voltaggio, of Top Chef fame. On our 19th anniversary, we brought home an autographed cookbook after enjoying our lovely meal. Last Thanksgiving, I made two side dishes from this special book. ❤

This stuffing recipe was adapted from Home: Recipes to Cook With Family and Friends by Bryan Voltaggio. I modified the proportions and used prepared stock as well as store-bought sausage as shortcuts.

Both the cornbread and the poultry seasoning can be made days in advance, which is always helpful. It was interesting to me that the cornbread was made without a leavening agent, making it more dense than a typical cornbread. The stuffing had a deep celery flavor from the celery seed and chopped celery. Nice.

Yield: 10 servings

For the Cornbread:

• nonstick cooking spray
• 1 cup (200g) granulated sugar
• 5 T (1/3 cup, 75g) unsalted butter, at room temperature
• 1 1/2 tsp (9g) fine sea salt
• 3 large eggs
• 2 tsp (12g) molasses, honey, or sorghum syrup
• 1/4 tsp (0.6g) freshly grated nutmeg
• 1 cup (240g) buttermilk
• 1 cup plus 2 1/2 T whole milk
• 2 2/3 cups (400g) all-purpose flour
• 2 cups (276g) cornmeal

For the Poultry Seasoning:

• 2 tsp (2g) finely chopped fresh flat-leaf parsley
• 1 tsp (0.5g) finely chopped fresh rosemary
• 1 tsp (1g) finely chopped fresh sage
• 1 tsp (1g) finely chopped fresh thyme
• 1 tsp (2g) ground celery seed
• 1 tsp (2g) ground coriander
• 1 tsp (2g) onion powder
• 1/2 tsp (3g) fine sea salt
• 1/2 tsp (1.5g) freshly ground black pepper

For the Topping:

• 2/3 cup (50g) panko breadcrumbs
• 2 1/2 T (25g) poultry seasoning (above)
• 2 T unsalted butter, melted

For the Stuffing:

• nonstick cooking spray
• 3 T extra-virgin olive oil or canola oil
• 4 1/2 cups (300g) freshly baked and cubed cornbread
• 1 pound loose sweet Italian pork sausage
• 2 medium onions, cut into 1/4-inch dice
• 3 medium carrots, cut into 1/4-inch dice
• 4 to 6 stalks celery, cut into 1/4-inch dice
• fine sea salt and freshly ground black pepper
• 2 cups chicken or turkey stock (preferably homemade)

For the Royale:

• 3 large eggs
• 1 cup (240g) milk or heavy cream

To Make the Cornbread:

1. Preheat the oven heat to 350 degrees F, preferably on convection. Spray or butter the bottom and sides of two 9-by-13-inch baking dishes. (One 13-by-18 inch casserole pan can be substituted.)
2. Put the sugar, 5 tablespoons butter and the salt in a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, 4 to 5 minutes.
3. Beat in the eggs one at a time, waiting until each one is fully incorporated before adding another.
4. Beat in the molasses and nutmeg.
5. Reduce the mixer to low speed, add the buttermilk and milk, and beat until incorporated.
6. Add the flour and cornmeal, and beat on low speed until well combined.
7. Increase the speed to medium and beat until the batter is well-blended and thick, stopping to scrape down the sides of the bowl a few times, 2 to 3 minutes.
8. Pour the batter onto the prepared baking dishes. Tap each dish on the counter to settle the batter.
9. Bake until the cornbread springs back lightly when pressed with your finger, 22 minutes on convection or up to 30 minutes in a standard oven.
10. Cool completely in the dish on a wire rack.
11. The cornbread may be made 3 days in advance, covered with plastic wrap, and held at room temperature.

To Make the Poultry Seasoning:

1. Combine the parsley, rosemary, sage and thyme in a small bowl.
2. Add the celery seeds, coriander, onion powder, salt and pepper. Toss to combine.
3. The seasoning can be refrigerated in an airtight container for up to 3 days.

To Make the Topping:

1. Put the panko breadcrumbs in a medium bowl and add the poultry seasoning (the remainder may be used to season gravies and other holiday dishes).
2. Drizzle with the melted butter and toss with your fingers to moisten the breadcrumbs. Set aside.

To Make the Stuffing:

1. Preheat the oven heat to 325 degrees F, preferably on convection. Spray a 9-by-13-inch flameproof casserole dish with nonstick cooking spray.
2. Cube the cornbread and put into a large mixing bowl.
3. Heat 2 tablespoons of the olive oil in a skillet or sauté pan over medium-high heat.
4. Add the sausage and cook, stirring and breaking it up into small pieces with the back of a spoon so it cooks evenly, until cooked through, about 5 minutes. Use a slotted spoon to transfer the sausage to the cornbread.
5. Return the same skillet with the drippings to medium heat and add the remaining 1 tablespoon olive oil.
6. Once the oil is hot, add the onions and cook, stirring occasionally, until tender and translucent, about 3 minutes.
7. Add the carrots and celery, season lightly with salt and pepper, and cook, stirring, until just tender, about 5 minutes. Add the vegetables to the cornbread and sausage.
8. Put the eggs in a blender to make the Royale. Start the blender on low-speed and mix until the eggs are just blended.
9. Put the milk or cream in a medium saucepan over medium-high heat and heat until a thermometer registers 180 degrees F. Add to the eggs in the blender and mix on low speed until homogenized.
10. Add the egg mixture to the cornbread mixture.
11. Add 2 cups of stock. Season with salt and pepper.
12. Fold everything together with a rubber spatula until fully combined and the stock has mostly been absorbed. The stuffing will seem a little too wet before baking.
13. Spread the stuffing in the baking dish. Lightly tap the dish on the counter to even out the mixture in the pan.
14. Add the topping, letting it fall from your fingers in an even layer across the top.
15. Bake the stuffing until very hot and cooked through, 30 to 35 minutes.
16. Turn the broiler on high, and broil the stuffing until the crust is GBD (Golden Brown and Delicious), 3 to 5 minutes.
17. Serve family-style from the casserole dish.

Note: When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

Kabocha Squash, Sausage, & Cornbread Gratin

I am in love with kabocha squash- it is just so creamy and sweet. This dish may be the ultimate autumn casserole. It was a little bit involved to prepare but the results were worth every minute.

This recipe was adapted from Bon Appetit, contributed by Claire Saffitz. I slightly modified the proportions and method. Fabulous!

4 to 6 servings

• 1 small to medium kabocha squash
• 7 large garlic cloves
• 3 6-inch-long rosemary sprigs
• ½ cup heavy cream
• Kosher salt
• freshly ground black pepper
• 1 bunch Tuscan kale (I used a 10 oz bag), ribs removed and torn into 1-2″ pieces (about 8 cups)
• 2 medium shallots
• 1 pound fresh pork sausage, such as sweet Italian (about 4 links)
• 2 cups crumbled cornbread, from a 6×4 inch piece
• 2 T unsalted butter
• 1 T olive oil

1. Bake cornbread. (I used Trader Joe’s Cornbread Mix.) Set aside to cool.
2. Position a rack in center of oven; preheat to 400°, preferably on convection.
3. Cut off stem end of kabocha squash and rest on cut side. Cut squash in half. Scoop out seeds and stringy innards with a spoon; discard. Cut squash into 1″-thick slices. Using your knife, slice off the tough peel and layer of light green flesh beneath.
4. Smash the garlic cloves with the side of the knife and remove peel.
5. Combine squash, garlic, rosemary sprigs, heavy cream, and ¼ cup water in a medium saucepan. Season generously with salt and pepper and bring to a gentle simmer over medium heat. Cover pot and reduce heat to low. Simmer until squash is tender and easily mashes when pressed with the back of a spoon, 20-25 minutes.
6. Meanwhile, grasp stem end of each kale leaf. Starting at stem, slide your other hand along length of leaf to strip leaves. Repeat with entire bunch; discard stems. Tear leaves into 1″–2″ pieces (you should have about 8 cups).
7. Peel 2 shallots and thinly slice crosswise.
8. Use the tip of your knife to prick the sausages all over in several places.
9. Crumble cornbread into coarse crumbs (you should have about 2 cups).
10. When squash is tender, remove saucepan from heat. Uncover and pluck out rosemary sprigs, leaving leaves inside pot. Transfer entire mixture to a medium bowl (reserve saucepan) and mash with the back of a spoon or a potato masher until no distinct pieces of squash remain. Season with salt and pepper.
11. Wipe out pot with paper towels and heat over medium. Add butter and heat until melted. Add shallots and cook, stirring occasionally, until translucent, about 4 minutes.
12. Add kale to the pot, a couple of handfuls at a time, stirring to wilt between each batch, and cook until leaves are dark green and wilted, about 3 minutes; season with salt and pepper.
13. Transfer to kale to the bowl with squash, then fold to incorporate.
14. Heat the olive oil in the same saucepan over medium and add sausage. Cook, turning once, until browned on both sides (they won’t be cooked through), about 6 minutes. Transfer to cutting board and let cool for a few minutes (reserve saucepan again and do not pour out fat from sausages–you’re going to use it one more time).
15. Meanwhile, using a rubber spatula, scrape squash and kale mixture into a shallow 2-qt. baking dish and smooth top. (I coated the baking dish with cooking oil spray.)
16. Cut sausages crosswise into 2″ pieces and nestle into top of squash mixture, spacing evenly.
17. Heat the drippings remaining in the saucepan over medium and add cornbread crumbs. Cook, stirring, just until crumbs are evenly coated in fat. Scatter cornbread crumbs over squash mixture; season with more salt and pepper.
18. Bake gratin until crumbs are toasty and brown and sausages are cooked through (you can insert an instant-read thermometer into center of sausage to check if registers 140°, or just cut into one with a knife), about 15 minutes.
19. Let cool 5–10 minutes before serving.

Spicy Roasted Poblano & Potato Chowder with Maple & Browned Butter Skillet Cornbread

When it snows on the first day of spring, you have to seize the opportunity to make one last cozy soup- at least in my house. 🙂

On a recent family trip to Newport, Rhode Island, we ate a lot of delicious chowder. Sometimes twice in one day! This inspired the choice to make a chowder during our last (hopefully our last) snowstorm of the season.

This recipe was adapted from Easy Soups from Scratch with Quick Breads to Match by Ivy Manning. I modified the method and proportions, and added a cilantro garnish. I really liked the soup and quick bread pairings in this book.

For the Chowder:

• 5 medium or large poblano chiles
• 3 T unsalted butter
• 1 1/2 large yellow onions, finely chopped in a food processor
• 3 celery stalks, thinly sliced
• 8 medium garlic cloves, minced in a food processor
• 1 1/2 tsp dried oregano
• 6 cups vegetable or chicken stock
• 3 pounds russet potatoes, about 7 medium, peeled and sliced 1/8″ thick with a mandolin
• 4 1/2 T masa harina or fine cornmeal
• 1 1/2 cups heavy cream
• coarse salt and freshly ground black pepper
• 1 1/2 cups grated Monterey Jack cheese, for garnish
• minced cilantro, for garnish

1. Adjust the oven rack so that it is 6 inches (15 cm) below the heating element and preheat the broiler.
2. Place the poblanos on a small, heavy baking sheet lined with aluminum foil.
3. Broil the chiles, turning with tongs halfway through cooking, until the skins are blackened all over, 10 to 12 minutes.
4. Remove from the oven. Fold and seal the aluminum foil together and let cool. (This helps the charred skin steam off.)
5. Melt the butter in a large soup pot or Dutch oven over medium heat.
6. Add the onion and celery and sauté until the onion is translucent, about 4 minutes.
7. Add the garlic and oregano and sauté until fragrant, about 45 seconds.
8. Add the broth and potatoes, cover, and bring to a simmer. Reduce the heat to low and continue simmering while you prep the chiles.
9. Remove the chiles from the foil pouch. Discard the stems and seeds. Peel off and discard the blackened skins.
10. Chop the chiles and add them to the soup pot.
11. Cover and simmer over low heat, stirring frequently, unit the potatoes are fall-apart tender, about 25 minutes.
12. Place the masa in a medium bowl and gradually whisk in the cream.
13. Add the mixture to the soup and cook, uncovered, until thickened and bubbly, about 5 minutes.
14. Season with salt and pepper.
15. Ladle the soup into bowls and sprinkle with the grated cheese and minced cilantro. Serve immediately.

Note: The cooled soup (without cheese) can be stored in airtight containers in the refrigerator for up to 4 days, or in the freezer for up to 3 months. Defrost overnight in the refrigerator overnight and reheat very gently.

For the Skillet Cornbread:

• 6 T (85 g) unsalted butter
• 1 cup (140 g) cornmeal
• 1 cup (140 g) white whole wheat flour
• 1 T baking powder
• 3/4 tsp fine sea salt
• 3/4 cup (180 ml) buttermilk
• 1/2 cup (120 g) sour cream or plain full-fat Greek yogurt
• 3 T pure maple syrup
• 2 large eggs

1. Preheat the oven to 425 degrees, preferably on convection.
2. While the oven is preheating, place the butter in a 12-inch (30.5 cm) cast iron skillet and place the skillet into the oven. Heat the pan until the butter is melted and browned, about 10 minutes. Remove the pan from the oven.
3. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
4. In a medium bowl, whisk together the buttermilk, sour cream, maple syrup, and eggs.
5. Add the buttermilk mixture to the cornmeal mixture and scrape the melted butter from the skillet into the batter.
6. Mix with a wooden spoon until just blended. Do not overmix.
7. Scrape the batter into the skillet and smooth the top with a rubber spatula.
8. Bake until a toothpick inserted into the center comes out clean, about 14 to 15 minutes.
9. Let bread cool in the pan for 5 to 10 minutes.
10. Cut the cornbread into wedges or pieces, as desired. Serve warm or at room temperature.

Note: This moist cornbread freezes well. Stack the cooled wedges, wrap them in foil, and freeze in a ziplock plastic bag for up to 3 months. To reheat, arrange the bread in an even layer on a baking sheet lined with foil, and bake in a 350 degree oven until heated through, about 15 to 20 minutes.

One Year Ago: Butternut Squash Bread Soup

Two Years Ago: White Bean Soup with Bacon & Herbs

Three Years Ago: Slow Cooker Pork Tinga Tacos

Four Years Ago:

• Red Onion Soup with Gruyère Toasts
• Moroccan Butternut Squash Soup

Five Years Ago: Hungarian Lentil Stew and Spicy Lentil Chili