serrano chile blue cornbread
- Categories
- Veg05
- Yield
- 8 servings
| Measure | Ingredient |
|---|---|
| 1¼ cup | Blue cornmeal |
| 1 cup | All-purpose flour |
| 1 tablespoon | Baking powder |
| 1 teaspoon | Salt |
| ⅛ teaspoon | Baking soda |
| 2 tablespoons | Sugar |
| 2 tablespoons | 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 larges | Eggs; lightly beaten |
| 1 cup | Buttermilk |
| 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
Converted by MM_Buster v2.0l.
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