Let’s call Thursday “The day we ate all of the corn”. First we had these peppers stuffed with cornbread studded with fresh corn and then we went to the movies and ate ALL of the popcorn. With Milk Duds. Because movie theater popcorn demands Milk Duds — have you tried that? DO IT. We saw an early release of Guardians of the Galaxy and it was amazing. Eat these peppers then go see it. Or, even better, smuggle these into the theater in your purse. Popcorn, cornbread …. same thing, right?
This is not the first time I’ve stuffed cornbread into some peppers. Last year, I did a half chili, half cornbread combo and it was killer (if you’re looking for a vegan/gluten free option, try those!), but I wanted to take it up a notch and get some fresh sweet corn in there. Is there anything better than sweet corn in the summer? Even though I’ve been done with Invisalign for a year, I’m still afraid of biting into a cob of corn. They were loose for so long (and still the slightest bit loose now) that I have dreams of biting into a year of corn and having all of my teeth fall out on the plate. So instead of staring at a plateful of my own teeth, I’ve been exclusively eating corn that’s been cut off of the cob.
Now that you have all of those sexy images of a plate of teeth, lemme convince you to go make/eat these. The cornbread is perfectly moist and strikes a balance between crumbly and cakey (which is an argument that Josh and I have regularly). They take kind of a long time to cook, but it gives you time to make the enchilada sauce and get extra hungry from the delicious smells filling your house. I even tried to make these look extra pretty and enticing by sprinkling the terribly disgusting cilantro all over them — looks pretty, tastes like soap. But if you like that soapy, cilantro flavor, sprinkle it all on top 😉
sour cream/Greek yogurt, shredded cheese, cilantro (all optional) to top
Preheat your oven to 400 degrees F. Spritz a casserole dish with a lid with nonstick spray. If you don’t have one, a regular baking dish and a piece of aluminum foil will work.
Whisk together the flour, cornmeal, baking powder, and salt. In a separate bowl, whisk the eggs, milk, syrup, yogurt, and oil until well combined. Stir the dry into the wet until almost combined. Add the corn and jalapenos and mix until just combined.
Cut the tops off of the bell peppers and clean out the insides. Fill each pepper ¾ of the way with cornbread mixture.
Place peppers in the baking dish. Add water to the bottom so that there’s about a ½ inch of water in the bottom. Cover and bake for 45 minutes. Remove the lid (or aluminum foil) and bake an additional 25 – 30 minutes.
Meanwhile, prepare the enchilada sauce recipe. I let mine simmer extra long to get thicker. If you’d prefer to use a canned variety, I’d at least recommend letting it simmer and thicken.
Serve peppers cut in half, covered in enchilada sauce. Top with Greek yogurt or sour cream, shredded cheese, and cilantro if desired.
Serve ½ of a pepper as a side dish; 1 whole pepper as a main dish. If you like a sweeter cornbread, add ¼ c of additional dry sweetener, such as turbinado sugar.