| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
American |
Cookbook, Restaurant, Breads |
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 |
tb |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1 |
ts |
Sugar |
| 1 |
ts |
Salt |
| 1/2 |
c |
All-purpose flour |
| 1/4 |
c |
Unsalted butter; melted |
| 1/2 |
c |
Cream |
| 1 |
c |
Buttermilk |
| 2 |
|
Eggs; separated |
| 3 |
tb |
Green chili; diced, either fresh or canned |
| 3 |
tb |
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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