| 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
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