Serrano chile blue cornbread
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Blue cornmeal |
| 1 | cup | All-purpose flour |
| 1 | tablespoon | Baking powder |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Baking soda |
| 2 | tablespoons | Sugar |
| 2 | tablespoons | Butter or margarine |
| 3 | Serrano chiles; (to 4), unseeded, | |
| ; finely chopped | ||
| 3 | Cloves garlic | |
| 1 | Sweet red pepper; finely chopped | |
| 1 | Green pepper; finely chopped | |
| 2 | larges | Eggs; lightly beaten |
| 1 | cup | Buttermilk |
| ⅓ | cup | Butter or margarine; melted |
| ⅓ | cup | Shortening; melted |
| 2 | tablespoons | Plain low-fat yogurt |
| 1 | 11 oz can white corn; drained | |
| 3 | tablespoons | Chopped fresh cilantro |
Directions
Combine first 6 ingredients in a large bowl; make a well in center of mixture. Set aside.
Melt butter in a large skillet; add serrano chiles and next 3 ingredients.
Cook over medium heat 2 to 3 minutes or until vegetables are tender. Set aside.
Combine eggs and next 5 ingredients; add to dry ingredients, stirring just until moistened. Stir in vegetable mixture and cilantro.
Place a well-greased 10-inch cast iron skillet in a 450ø F oven for 4 minutes or until hot. Remove from oven; spoon batter into skillet.
Bake at 450 ø F for 25 minutes or until cornbread is lightly browned.
Recipe by: Southern Living
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