Hot and smoky peppered corn bread
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Freshly ground cornmeal; medium grind |
| ¾ | cup | All-purpose flour |
| 1 | tablespoon | Baking powder |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Baking soda |
| 1 | tablespoon | Sugar |
| 2 | Ears fresh sweet corn; making 1 cup kernels | |
| ½ | cup | Roasted sweet bell peppers; diced |
| 2 | tablespoons | Chipotle chie; finely ground |
| ½ | cup | Roasted onion; minced |
| ½ | cup | Raisins |
| 4 | tablespoons | Butter; melted |
| 2 | Eggs; beaten | |
| ¾ | cup | Buttermilk |
| ¼ | cup | Sour cream |
Directions
Preheat oven to 425°F.
Prepare a 9x9" baking pan by greasing it well.
Sift the dry ingredients together.
Add the corn, bell peppers, chili pepper, onions, raisins and mix well.
Beat together the eggs, butter, buttermilk and sour cream. Add liquids to the other mixture and stir until barely blended.
Scoop batter into the pan and bake 20-30 minutes, or until a tester comes out clean. Cut bread into squares.
NOTES : Serving suggestion: Cut slices horizontally and fill like a sandwich.
Recipe by: Crazy for Corn by Betty Fussell Posted to CHILE-HEADS DIGEST by RST G <synapse7@...> on Oct 21, 1999, converted by MM_Buster v2.0l.