astray recipes: Hot and sassy cornbread

Categories: None
Yield: 1 servings

Measure	Ingredient
1 cup	Stone-ground yellow cornmeal
¾ cup	Unbleached all-purpose flour
¼ cup	Whole-wheat flour
1 teaspoon	Baking powder
¾ teaspoon	Salt
½ teaspoon	Baking soda
	Freshly ground black pepper to taste
1 cup	Canned cream style corn
½ cup	Fresh or frozen kernels; thawed if frozen
½ cup	Sour cream
½ cup	Milk
2	Eggs; slightly beaten
2 tablespoons	Vegetable oil
1 tablespoon	(packed) light brown sugar
	Fresh peppers of choice; minced, (the recipe said 1-2 jalapenos)

from "The New Basics" Cookbook

1. Preheat oven to 400F. Butter an 8-inch square baking pan 2. Toss the dry ingredients together in a medium bowl 3. In another bowl, stir the cream-style corn and all the remaining ingredients together until smooth. Add half the liquid mixture to the dry mixture stirring until just blended.Add the remaining liquid and again stir until just blended. Pour the batter into the prepared baking pan.

4. Bake until the top is golden and knife inserted in the center comes out clean, 25 minutes. Cool slightly in the pan before cutting into squares.

Posted to CHILE-HEADS DIGEST by Suzanne <suz@...> on Sep 28, 1999, converted by MM_Buster v2.0l.

hot and sassy cornbread