| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | American | Breads, Cookbook, Restaurant | 12 | Servings |
INGREDIENTS
| 1/2 | c | Fresh white corn, scraped |
| from the cob or use | ||
| frozen but not canned | ||
| corn | ||
| 1 | c | Stoneground yellow cornmeal |
| 1 | T | Baking powder |
| 1/2 | t | Baking soda |
| 1 | t | Sugar |
| 1 | t | Salt |
| 1/2 | c | All-purpose flour |
| 1/4 | c | Unsalted butter, melted |
| 1/2 | c | Cream |
| 1 | c | Buttermilk |
| 2 | Eggs, separated | |
| 3 | T | Green chili, diced either |
| fresh or canned | ||
| 3 | T | Pimento, or red bell pepper |
| diced canned |
INSTRUCTIONS
Using a food processor fitted with the metal blade, grind the corn and cornmeal for 20 seconds. In a large mixing bowl, combine the other dry ingredients, and add the corn and cornmeal. Mix the butter, cream, buttermilk, and egg yolks, and add them to the dry ingredients, beating well. In a separate bowl, beat the egg whites until stiff peaks form. Fold the whites into the cornmeal mixture with the green and red peppers. Spray the inside of 12 individual bundt or savarin molds with nonstick vegetable-oil spray, or butter them. Divide the batter among the molds and place them on a cookie sheet. Bake them at 400 degrees for 10 to 15 minutes. Let them cool on a rack, and unmold. These breads freeze very well for up to 2 weeks. By ANNE GREER, Nana Grill at the Anatole Hotel. Brown says, "This is the best cornbread I've ever eaten. The chilies and red pepper give it color and flavor, folding in the egg whites lightens it, and the cream and buttermilk make it moist." Ellen Brown, Cooking With The New American Chefs Typos by Brenda Adams <adamsfmle@sprintmail.com> posted mc-recipe 11/11/96 Recipe By : Nana Grill, Anatole Hotel, Cooking w/The New American Chefs Posted to MC-Recipe Digest V1 #293 Date: Mon, 11 Nov 1996 01:45:08 -0800 From: Brenda Adams <adamsfmle@sprintmail.com> NOTES : Makes 12 small molds or muffins
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Nutrition (calculated from recipe ingredients)
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Calories: 176
Calories From Fat: 78
Total Fat: 8.9g
Cholesterol: 56.4mg
Sodium: 591.2mg
Potassium: 112mg
Carbohydrates: 20.2g
Fiber: 1.1g
Sugar: 3.3g
Protein: 4.8g