| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | 1 | Servings | ||
INGREDIENTS
| 1 | c | Yellow Corn meal |
| 1 | c | Plain flour |
| 1/2 | ts | Salt |
| 2 | ts | Baking powder |
| 1 | c | Milk |
| 1 | Egg; beaten | |
| 1 | c | Mixed grated cheeses; (I used mild cheddar with herbs, sharp cheddar, and Parmesan; I've also used Monterey Jack and white cheddar) |
| 6 | Chiles of your choice; seeded, stemmed and minced, up to 8 | |
| 1/4 | c | Shortening or melted butter |
INSTRUCTIONS
This is actually a cornbread recipe, but since I just made it last night the synchronicity was too much to pass up. Preheat oven to 400 degrees. Combine all dry ingredients and mix well. Add milk and beaten egg and stir (batter should be fully mixed but not completely smooth). Add cheese and chiles and stir to distribute evenly. Coat the inside of an 8x8 baking pan or cast-iron skillet* with the shortening or butter and place in the heating oven for 5 or so minutes. Remove pan from oven, pour batter into it and return to oven. Bake at 400 degrees 22-25 minutes or until cornbread is golden brown on top. Let stand about 5 minutes, remove from pan and slice. * You can also use this recipe with molds, muffin pans or any other kind of baking tin. My significant other's from North Carolina and claims it's not cornbread if it's not made in cast iron. Posted to CHILE-HEADS DIGEST by "Jonathan T. Smillie" <jsmillie@protix.com> on Mar 20, 1998
A Message from our Provider:
“Are you wrinkled with burden? Come to the church for a face-lift.”