Bolivian Pepper Jack Cornbread

By OralW

Ingredients

• 2 1/2 2 1/2 1/2 cups(363 grams) finely ground cornmeal, plus more for the pan
• 1/3 1/3 1/3 cup (64 grams) white sugar
• 1 1 1 tablespoon aniseed
• 2 1/2 2 1/2 1/2 teaspoons kosher salt
• 2 2 2 teaspoons baking powder
• 1/2 1/2 1/2 teaspoon cayenne pepper
• 3 3 3 to 4 kernels (cut from 3 to 4 large ears)- or use defrosted, drained frozen
• 1 1 1 orange bell pepper, stemmed, seeded and chopped
• 1 1/2 1 1/2 1/2 cups whole milk
• 4 4 4 large eggs
• 12 12 1/2 tablespoons (1 1/2 sticks) salted butter, melted and slightly cooled
• 8 8 1/2" ounces pepper jack cheese, cut into 1/2" chunks

Details

Servings 12
Preparation time 75mins
Cooking time 20mins

Preparation

Step 1

1. Heat oven to 375 degrees F with a rack in the middle position. Mist a 13 x 9 inch baking pan with cooking spray, dust evenly with cornmeal, then tap out the excess. In a medium bowl, whisk together the cornmeal, sugar, aniseed, salt, baking powder and cayenne. Set aside.

2. In a food processor, combine the corn, bell pepper and milk. Process until very smooth, about 2 minutes, scraping the sides as needed. Transfer to a large bowl and whisk in the eggs and butter. Whisk in the cornmeal mixture until smooth. Pour half the batter into the prepared pan and spread in an even layer. Scatter the cheese on top, then add the remaining batter in an even layer.

3. Bake until a toothpick inserted at the center of the bread comes out clean, 30 to 35 minutes. Cool in the pan for 20 minutes. Serve warm.