The chile peppers have a tough outer skin, so we char them on a dry skillet and then steam them in a paper bag. Steaming them in the bag makes it easy to slip the skins off, and charring them develops plenty of sweet, smoky flavor. If you're using canned chiles, the skins are already off, so you can skip that step.
- 1 cup all-purpose flour, sifted
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 eggs, beaten
- 1 cup milk
- ¼ cup melted butter or shortening
- ½ cup sugar (but leave out if you don't like it sweet)
- 1 cup shredded cheddar cheese
- 1 cup sweet corn, fresh, thawed or canned (drained well)
- 1-2 fresh green chiles (described above) or ¼ cup of canned diced green chiles
- Preheat oven to 400°F.
- Thoroughly grease and flour a 9" × 9" baking pan (or use a nonstick baking pan or a flexible silicone pan). Or use a cast-iron skillet.
- Sift together the flour, cornmeal, baking powder, and salt.
- Combine the milk, eggs, butter (or shortening) and sugar.
- Add the liquid ingredients to the dry ones and mix just until the flour is moistened, no more than ten to fifteen seconds. Then fold in the corn, diced peppers and cheese, but don't overmix the batter or your corn bread will be too tough.
- Pour the batter into your prepared pan and bake the cornbread immediately.
- Bake 25 to 30 minutes or until a toothpick inserted into the center of the cornbread comes out clean and the edge of the cornbread starts to separate from the pan.
|Nutritional Guidelines (per serving)|
|Total Fat||15 g|
|Saturated Fat||7 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||2 g|