Hot and smoky peppered corn bread

12 servings

Ingredients

Quantity Ingredient
1 cup Freshly ground cornmeal; medium grind
¾ cup All-purpose flour
1 tablespoon Baking powder
1 teaspoon Salt
¼ teaspoon Baking soda
1 tablespoon Sugar
2 Ears fresh sweet corn; making 1 cup kernels
½ cup Roasted sweet bell peppers; diced
2 tablespoons Chipotle chie; finely ground
½ cup Roasted onion; minced
½ cup Raisins
4 tablespoons Butter; melted
2 Eggs; beaten
¾ cup Buttermilk
¼ cup Sour cream

Directions

Preheat oven to 425°F.

Prepare a 9x9" baking pan by greasing it well.

Sift the dry ingredients together.

Add the corn, bell peppers, chili pepper, onions, raisins and mix well.

Beat together the eggs, butter, buttermilk and sour cream. Add liquids to the other mixture and stir until barely blended.

Scoop batter into the pan and bake 20-30 minutes, or until a tester comes out clean. Cut bread into squares.

NOTES : Serving suggestion: Cut slices horizontally and fill like a sandwich.

Recipe by: Crazy for Corn by Betty Fussell Posted to CHILE-HEADS DIGEST by RST G <synapse7@...> on Oct 21, 1999, converted by MM_Buster v2.0l.

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