APRICOT CORNMEAL LOAF WITH HATCH CHILES

APRICOT CORNMEAL LOAF WITH HATCH CHILES
APRICOT CORNMEAL LOAF WITH HATCH CHILES

Welcome back to Yatita, where we’re always on the lookout for creative and delicious recipes to tantalize your taste buds!

Today, we’re taking a classic favorite – the humble loaf cake – and giving it a unique twist with the addition of apricots and Hatch chiles.

Get ready to embark on a flavor adventure that combines the sweetness of apricots with the subtle heat of Hatch chiles in every delightful bite.

Let’s dive in and discover how to create this one-of-a-kind treat together!

Embracing Unexpected Flavor Combinations

One of the joys of cooking is experimenting with unexpected flavor combinations that surprise and delight the palate.

Apricot Cornmeal Loaf with Hatch Chiles is a perfect example of this culinary creativity, combining the sweetness of ripe apricots with the subtle heat of Hatch chiles for a truly unique taste experience.

Whether you’re a fan of sweet and spicy flavors or simply looking to try something new, this recipe is sure to pique your interest and leave you craving more.

Crafting the Perfect Loaf

Creating Apricot Cornmeal Loaf with Hatch Chiles is a breeze, thanks to its simple yet flavorful ingredients and easy-to-follow instructions. Here’s how you can bring this delightful treat to life in your own kitchen:

Ingredients:

  • All-purpose flour
  • Cornmeal
  • Baking powder
  • Salt
  • Unsalted butter
  • Granulated sugar
  • Eggs
  • Vanilla extract
  • Fresh apricots
  • Hatch chiles (roasted, peeled, seeded, and diced)

Instructions:

  1. Prepare the Batter: In a bowl, whisk together the dry ingredients – flour, cornmeal, baking powder, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  2. Incorporate the Apricots and Chiles: Gently fold the dry ingredients into the wet ingredients until just combined. Fold in the diced apricots and Hatch chiles until evenly distributed throughout the batter.
  3. Bake to Perfection: Transfer the batter to a greased loaf pan and smooth the top with a spatula. Bake in a preheated oven until golden brown and a toothpick inserted into the center comes out clean.
  4. Cool and Enjoy: Allow the loaf to cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Slice and serve the Apricot Cornmeal Loaf with Hatch Chiles on its own or with a dollop of whipped cream for an extra special treat.
APRICOT CORNMEAL LOAF WITH HATCH CHILES

APRICOT CORNMEAL LOAF WITH HATCH CHILES

Yatita
With its unexpected flavor combination and tender crumb, Apricot Cornmeal Loaf with Hatch Chiles is a true celebration of culinary creativity.
Whether enjoyed as a morning treat with a cup of coffee or as a sweet ending to a savory meal, this unique loaf cake is sure to leave a lasting impression on your taste buds.
So why not step outside your culinary comfort zone and give this delicious recipe a try? Happy baking, friends!
Course Breakfast

Ingredients
  

  • HANDS ON 45 minutes
  • BAKE 1 hour 5 minutes at 350°F
  • COOL 20 minutes
  • 3 large hatch or Anaheim peppers about 12 oz. total
  • 2 cups all-purpose flour
  • 1 cup yellow cornmeal
  • cup sugar
  • tsp. baking powder
  • ¾ tsp. salt
  • cups buttermilk
  • ½ cup butter melted
  • cup apricot preserves
  • 2 eggs

Instructions
 

  • 1. Preheat broiler. Arrange peppers on a foil-lined baking sheet. Broil 4 to 6 inches from heat about 10 minutes or until charred all over, turning occasionally.
  • Bring foil up around peppers; fold to enclose. Let stand 15 minutes. Wearing gloves, scrape off and discard skins.
  • Cut a small slit on one side of each pepper, keeping pepper intact. Gently scoop out seeds and remove stems.
  • 2. Preheat oven to 350°F. Grease a 9×5-inch loaf pan. Chop two of the peppers and cut the remaining pepper in half lengthwise.
  • 3. In a large bowl combine the next five ingredients (through salt). In a medium bowl whisk together buttermilk, butter, apricot preserves, eggs, and chopped peppers.
  • Add to flour mixture; stir just until combined. Spoon batter into pan. Arrange pepper halves over batter.
  • 4. Bake 65 to 70 minutes or until top is golden brown and a toothpick comes out clean (a thermometer will register 205°F).
  • Cool in pan on a wire rack 20 minutes. Loosen sides with a knife. Remove from pan; cool completely on wire rack.
  • 5. Wrap and store overnight before slicing. Serve with softened butter and additional apricot preserves. Makes 16 servings (1 slice each).
  • PER SERVING 211 cal., 7 g fat (4 g sat. fat), 39 mg chol., 244 mg sodium, 33 g carb., 1 g fiber, 12 g sugars, 4 g pro.

Notes

THEN: 1933 CORN MUFFINS This staple “hot bread” debuted in one of our earliest editions of the New Cook Book. Calling for pastry flour and just a touch of sugar, the basic muffins were mildly sweet with a fine crumb.
NOW: CORN BREAD PLUS In contrast to the 1933 muffins, this corn bread is anything but basic. Buttermilk and apricot preserves give the loaf a sweet, tangy flavor. Broiled Hatch chile peppers (in season August and September) baked on top make a statement. Out of season, use Anaheims or poblanos.
Yatita is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch.