Pan de Choclo!
Peruvian cornbread, stuffed with spiced chicken, raisins, olives, and hard boiled eggs, pan de choclo is a winner.
Here's the recipe on my travel blog: KT-Synesthesia. I made this one with a pound of blue corn I used to make chicha, then boiled that and put it through the food processor to make corn meal.
I made it with a cranberry salsa, just to give it a little pink :) I'll include the recipe for that at the bottom, only eat it if you are in the mood to eat many many tortilla chips...or pan de choclo!
Cranberry Salsa recipe:
-1 bag cranberries
-3 fresno chilis
-1/2 an onion
-1 clove garlic
-juice of 2 limes
Stick everything in the food processor, and whir!. Just a note, I don't add salt because chips are salty enough, but do what you like.