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

We should notice that the alternatives to saying that God uses evil for His purposes, but that He never does evil and is not to be blamed for it, are not desirable ones. If we were to say that God Himself does evil, we would have to conclude that He is not a good and righteous God, and therefore that He is not really God at all. On the other hand, if we maintain that God does not use evil to fulfill His purposes, then we would have to admit that there is evil in the universe that God did not intend, is not under His control, and might not fulfill His purposes… Surely this (too) is an undesirable alternative position.

Wayne Grudem

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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