I was in the mood for something a little zippy with my coffee this morning, so I made us some Cocoa Chile Cornbread. While it looks like chocolate cake, it actually offers a flavor combination more suited to enchilada sauce than frosting. Cornmeal offers texture, cocoa powder offers warmth, and a whole, ground Ancho chile offers just enough heat to let you know you’re enjoying something special. Ole!
1 cup white flour
3/4 cup yellow cornmeal
1/4 cup cocoa powder
1/3 cup sugar
1 cup milk
2 tablespoons canola oil
1 dried, whole Ancho chile (not expensive; available in spice shops)
Step 1) If your Ancho chile has a woody stem, remove the stem. Then, taste one of the seeds. Every pepper is unique! If the seed is too hot for your liking, remove the seeds from the chile. If the seeds taste agreeable to you, use the whole chile. With or without seeds, grind up the chile in a small blender or food processor.
Step 3) Add milk, oil, and eggs to dry ingredients and mix well.
Step 4) Pour batter into a greased, 9 inch pie dish. Bake in a preheated, 400 degree oven for 25 minutes.
Let cool slightly before serving. Enjoy!