| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cuban | Bread | 16 | Servings |
INGREDIENTS
| 1 | c | Cornmeal |
| 1 | c | Flour |
| 2 | tb | Sugar |
| 2 | ts | Baking powder |
| 1 | ts | Salt |
| 1/2 | ts | Freshly ground black pepper |
| 1 | Egg; beaten | |
| 1 | c | Milk |
| 1/4 | c | Oil |
| 1/4 | c | Corn kernels (1 ear approx.) |
| 1/4 | c | Canned mild or hot green chiles |
| 1/4 | ts | Cayenne pepper |
| Butter for greasing pan |
INSTRUCTIONS
Date: Mon, 25 Mar 1996 20:54:08 -0600 (CST) From: "Luis K. Ayala" <[email protected]> Pan Picante de Maiz con Ajies Verdes (Spicy Cornbread With Green Chiles) This lively Cuban cornbread goes well with spicy soups, stews, and meat dishes. It can be prepared with hot or mild green chiles (I _KNOW_ which ones y'all will choose!), depending on how hot you like it. Preheat oven to 425F. In a large mixing bowl, mix together the cornmeal, flour, sugar, baking powder, salt, and pepper. Make a well in the center of the mixture and add the egg, milk, oil, corn, chiles and cayenne pepper. Pour the batter into a 9-inch greased baking pan and bake 20 minutes or until cornbread separates ever so slightly from the sides of the pan. Place the pan on a wire rack to cool slightly, then cut the bread into 16 squares and serve warm. Makes 16 squares. CHILE-HEADS DIGEST V2 #277 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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