Serrano Chile Blue Cornbread

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* Exported from MasterCook *

 

Serrano Chile Blue Cornbread

 

Recipe By :Southern Living

Serving Size : 8 Preparation Time :0:00

Categories : " Post " " To Work "

Breads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 cups blue cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1/8 teaspoon baking soda

2 tablespoons sugar

2 tablespoons 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 large eggs -- lightly beaten

1 cup buttermilk

1/3 cup butter or margarine -- melted

1/3 cup shortening -- melted

2 tablespoons plain low-fat yogurt

1 11 oz can white corn -- drained

3 tablespoons chopped fresh cilantro

 

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.

 

 

 

 

 

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Per serving: 313 Calories (kcal); 21g Total Fat; (59% calories from

fat); 6g Protein; 27g Carbohydrate; 77mg Cholesterol; 632mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0

Fruit; 4 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0