Recipe: Serrano Chile Blue Cornbread
Yield: 8 servings
1 1/4 c Blue cornmeal
1 c All-purpose flour 1 tb Baking powder 1 ts Salt 1/8 ts Baking soda 2 tb Sugar 2 tb Butter or margarine 3 Serrano chiles; (to 4), -- unseeded, -- finely chopped 3 Cloves garlic 1 Sweet red pepper; finely -- chopped 1 Green pepper; finely chopped 2 lg Eggs; lightly beaten 1 c Buttermilk
1/3 c Butter or margarine; melted
1/3 c Shortening; melted
2 tb Plain low-fat yogurt 1 11 oz can white corn; -- drained 3 tb Chopped fresh cilantro
Combine first 6 ingredients in a large bowl; make a well in center of mixture. Set aside.
Melt butter in a large skillet; add serrano chiles and next 3 ingredients. Cook over medium heat 2 to 3 minutes or until vegetables are tender. Set aside.
Combine eggs and next 5 ingredients; add to dry ingredients, stirring just until moistened. Stir in vegetable mixture and cilantro.
Place a well-greased 10-inch cast iron skillet in a 450 ø F oven for 4 minutes or until hot. Remove from oven; spoon batter into skillet.
Bake at 450 ø F for 25 minutes or until cornbread is lightly browned.
Recipe by: Southern Living
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