Name: Serrano Chile Blue Cornbread
Ingredients: 1 1/4 c Blue cornmeal; 1 c All-purpose flour; 1 tb Baking powder; 1 ts Salt; 1/8 ts Baking soda; 2 tb Sugar; 2 tb 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 lg Eggs; lightly beaten; 1 c Buttermilk; 1/3 c Butter or margarine; melted; 1/3 c Shortening; melted; 2 tb Plain low-fat yogurt; 1 11 oz can white corn; drained; 3 tb Chopped fresh cilantro

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Dairy		Veg05	8	servings

INGREDIENTS

1 1/4	c	Blue cornmeal
1	c	All-purpose flour
1	tb	Baking powder
1	ts	Salt
1/8	ts	Baking soda
2	tb	Sugar
2	tb	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	lg	Eggs; lightly beaten
1	c	Buttermilk
1/3	c	Butter or margarine; melted
1/3	c	Shortening; melted
2	tb	Plain low-fat yogurt
1		11 oz can white corn; drained
3	tb	Chopped fresh cilantro

INSTRUCTIONS

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 450 &deg; F oven for 4
minutes or until hot. Remove from oven; spoon batter into skillet.
Bake at 450 &deg; F for 25 minutes or until cornbread is lightly browned.
Recipe by: Southern Living
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