It is always more fun and fulfilling to create a new dish from scratch, especially for a food blogger. But there are times and circumstances that call for a meal to center around leftovers or preprepared food.
I’ve been intending for some time to use this soup I made and canned back in 2015.
Cornbread is the first thing that comes to mind when I think of soup. It is the perfect accompaniment. Well, so is garlic bread, but today I went with cornbread.
There was a lone poblano chile pepper in the fridge. I mostly use poblano peppers for stuffing with one thing or another. Since it’s not so easy to divide a stuffed poblano between two people (do you divide it lengthwise or crosswise?) I decided to use the pepper in the cornbread.
Poblano skins are rather tough so I charred the pepper with the flame of a torch. After rinsing off the blistered skin under running water, I removed the seeds and chopped the pepper into small pieces.
The dry ingredients for the cornbread were: approximately (I didn’t measure) 1 1/2 cups cornmeal and about 1/2 teaspoon each of baking powder, baking soda and kosher salt. I zapped the chopped pepper in the microwave for a minute to bring out the moisture before mixing it with the dry ingredients. The peppers were added before the rest of the wet ingredients to avoid making the batter too runny.
The rest of the wet ingredients were a duck egg, a chicken egg, about 2 tablespoons of olive oil and enough water to get the right consistency.
I poured the batter into a heated skillet and baked it in a 425ºF oven until done.
The poblano chile was even milder than I thought. I could have added a little of my red Thai chili paste for a bit of zing. The red flecks would have looked nice too.