Yield: 10 Servings
|4 teaspoons||Vegetable oil, divided|
|1 cup||Yellow cornmeal|
|¾ cup||All-purpose flour|
|1½ teaspoon||Baking powder|
|¼ teaspoon||Baking soda|
|¾ cup||Low-fat buttermilk|
|4 ounces||Chopped green chiles, (1 can) undrained|
|1 cup||Frozen whole kernel corn, thawed|
|10||Red bell pepper strips|
Coat an 8-inch castiron skillet with 1 teaspoon oil. Place in a 400 degree oven for 10 minutes.
Combine the cornmeal and next 4 ingredients in a large bowl.
Combine remaining oil, buttermilk, chiles, and egg in a bowl; stir well.
Add to cornmeal mixture, stirring until the dry ingredients are moistened.
Stir in corn.
Spoon into preheated skillet. Arrange pepper strips on top of batter. Bake at 400 degrees for 45 minutes or until a wooden pick inserted in center comes out clean. Yield: 10 servings.
Per serving: 153 Calories; 3g Fat (17% calories from fat); 5g Protein; 28g Carbohydrate; 19mg Cholesterol; 167mg Sodium NOTES : This chile-flavored cornbread is a great way to sneak in vegetbles.
Serve it with chili, soup, or stew or use it for hamburger buns. And be sure to tell your kids it's a favorite with ropers, bulldoggers, vaqueros, and cowboys of every stripe.
Recipe by: Cooking Light, March 1995, page 67 Posted to MC-Recipe Digest V1 #409 by igor@... on Jan 28, 1997.