Yield: 9 Servings
|1 cup||Yellow cornmeal|
|1 cup||Flour; all-purpose|
|2½ teaspoon||Baking powder|
|¼ cup||Salad oil|
|1 can||Creamed corn; (8 1/2 oz)|
|½ cup||Plain low-fat yogurt|
|½ cup||Monterey jack cheese; shredded|
|2 tablespoons||Habanero chiles; minced|
|2 tablespoons||Anaheim chili pepper; minced|
1. In a large bowl, stir to combine cornmeal, flour, sugar, baking powder, and salt.
2. Add oil, egg, corn, yogurt, cheese, habaneros, and Anaheims. Stir until ingredients are evenly moistened.
3. Pour batter into an oiled 8-inch square pan. Bake in a 375 F. oven until bread is a golden brown and begins to pull from pan sides, 30-35 minutes.
Recipe by: Sunset Mag. April 98 Posted to CHILE-HEADS DIGEST by Robert L <rlusk12@...> on Jul 04, 1998