Roasted chile cornbread

Roast American cuisine

Roasting

This recipe is adapted from a recipe by Big Sky Cafe, the best restaurant in my college town, San Luis Obispo. The goal is to get dark, crispy edges on the outside, so they, and I, cook the cornbread in mini-muffin tins. I replaced the canned creamed corn in their recipe with fresh corn kernels soaked in milk, and the canned chiles with freshly roasted green chiles, a staple at Colorado farmer's markets during the summer!