Hot and sassy cornbread

Yield: 1 servings

Measure Ingredient
1 cup Stone-ground yellow cornmeal
¾ cup Unbleached all-purpose flour
¼ cup Whole-wheat flour
1 teaspoon Baking powder
¾ teaspoon Salt
½ teaspoon Baking soda
Freshly ground black pepper to taste
1 cup Canned cream style corn
½ cup Fresh or frozen kernels; thawed if frozen
½ cup Sour cream
½ cup Milk
2 Eggs; slightly beaten
2 tablespoons Vegetable oil
1 tablespoon (packed) light brown sugar
Fresh peppers of choice; minced, (the recipe said 1-2 jalapenos)

from "The New Basics" Cookbook

1. Preheat oven to 400F. Butter an 8-inch square baking pan 2. Toss the dry ingredients together in a medium bowl 3. In another bowl, stir the cream-style corn and all the remaining ingredients together until smooth. Add half the liquid mixture to the dry mixture stirring until just blended.Add the remaining liquid and again stir until just blended. Pour the batter into the prepared baking pan.

4. Bake until the top is golden and knife inserted in the center comes out clean, 25 minutes. Cool slightly in the pan before cutting into squares.

Posted to CHILE-HEADS DIGEST by Suzanne <suz@...> on Sep 28, 1999, converted by MM_Buster v2.0l.

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