|1¼ cup||Blue cornmeal|
|1 cup||All-purpose flour|
|1 tablespoon||Baking powder|
|⅛ teaspoon||Baking soda|
|2 tablespoons||Butter or margarine|
|3||Serrano chiles; (to 4), unseeded,|
|; finely chopped|
|1||Sweet red pepper; finely chopped|
|1||Green pepper; finely chopped|
|2 larges||Eggs; lightly beaten|
|⅓ cup||Butter or margarine; melted|
|⅓ cup||Shortening; melted|
|2 tablespoons||Plain low-fat yogurt|
|1||11 oz can white corn; drained|
|3 tablespoons||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 450ø 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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