Yield: 12 Servings
|½ cup||Whole wheat flour|
|1½ teaspoon||Baking soda|
|1 teaspoon||Baking powder|
|½ cup||Sour cream|
|2||Eggs; well beaten|
|1 cup||Grated cheddar cheese|
|2||Jalapeno peppers; seeded and minced -or-|
|1 can||(4-oz) mild green chiles; drained and chopped|
|½ cup||Cooked fresh corn kernels (optional)|
|2 tablespoons||Melted butter|
From: coon@... (Matthew S Coon) Date: Tue, 15 Mar 94 13:42:55 -0500 This is from _American Harvest - Regional Recipes for the Vegetarian Kitchen_ by Nava Atlas, Author of Vegetariana Preheat oven to 400F. Sift together the first 5 ingredients into a mixing bowl. In another bowl, beat the sour cream into the eggs and gradually stir in the buttermilk. Add the wet mixture to the dry and stir together until well blended.
Stir in the grated cheese, jalapenos or chiles, and the optional corn kernels. Pour the melted butter into a shallow 9-by-9-inch aluminum pan and swirl it around until it coats the bottom and sides. Pour the excess butter into the batter and stir it in. Pour the batter into the pan.
Bake for 20 to 25 minutes, or until the top is golden and a knife inserted into the center tests clean. Allow the bread to cool in the pan and cut into 9 or 12 squares to serve.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .