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Rasband Dairy Red and Green Chile Corn Bread ~ The Last Drive-up Dairy in New Mexico

November 2, 2010


Local ingredients are worth looking for and Albuquerque’s got some of the best.  Alive and kicking after all these years, Rasband Dairy is as close to organic as you can get. They continue to sell cream heavy enough to be a controlled substance. Known for rgBH-free milk products, they certify in writing that they don’t inject their animals with growth hormones or give them non-therapeutic antibiotics. That makes them one of the few tasty icons from my past that has updated successfully.

And, this is the part that has me in total gobsmacked awe, it’s still a drive-up window. I don’t even have to get out of my rattling old pickup. Sigh.

In the 20’s and 30’s, ice cream was a rare luxury in Northern New Mexico. Instead, the ever-present dark Caro syrup was poured into the thick, unpasteurized heavy cream to make an non-frozen milkshake. That concept either secretly thrills or appalls you.

This is a great bread to split and toast the next day, plus you get points for sliding it hot and crispy out of the pan just as you bring the skillet to the table Don’t worry about crumbs, performance art always make the meal taste better.

If you have leftovers after dinner, slice the cornbread into wedges. The best option is to brush with garlic butter and fry crisp on a cast iron griddle.

Other ways to toast leftover corn bread: slice and slide gently into the toaster or under the broiler. If you use the broiler, brush with garlic butter before broiling.

1 c. flour
1 c. stone ground cornmeal or medium grind cornmeal
3 tsp baking powder
2 tsp salt
1 c. heavy cream
1/2. hot Green Chile, chopped and squeezed dry in a towel
2 jumbo eggs ~ or ~ 2 large eggs plus 1 egg yolk
3 Tbl butter
3 Tbl dark brown sugar mixed with 3 TBL New Mexico red chili powder

Method:

Preheat oven to 400 F.

Put the butter into a 10-inch ovenproof skillet and put into the oven until butter is melted.

Mix the all the dry ingredients except the sugar/chili mixture.

Mix the cream, green chile and eggs.

Mix together wet and dry until just combined.

Remove hot pan and pour the cornbread into the center of the pan and use a spatula to spread it evenly. Sprinkle the sugar over the top and return the skillet to the oven. Bake 25 to 30 minutes until browned.

 

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4 Comments leave one →
  1. March 21, 2010 6:43 pm

    Knowing where the dairy is and now with the recipe in hand I will now try it out, along with your other recipes that I have marked for future use. Do you have a recipe for bread pudding that is your favorite?

  2. March 21, 2010 7:07 pm

    Karen, you talk about local color, well, this recipe and post has it. Cornbread with chile and sugar! Wait till I see the chef this evening. Rasband, goodness, what a place. Raising stock without non-therapeutic hormones — my kind of process.

    • March 21, 2010 9:07 pm

      There are some good things about being an itinerant resort chef. You get to cook around a lot and I learned it’s all about what’s local. Keep it simple, cheap, fresh and it’s easy. I’ll really miss root vegetables from Oregon. I bought 3 cases of potatoes before 7 Oaks Farm ran out. We ate the last one a few weeks ago and I’m kicking myself for not buying more.

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