| 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 ° F oven for 4
minutes or until hot. Remove from oven; spoon batter into skillet.
Bake at 450 ° F for 25 minutes or until cornbread is lightly browned.
Recipe by: Southern Living
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