Serrano chile blue cornbread

8 servings

Ingredients

Quantity Ingredient
1¼ cup Blue cornmeal
1 cup All-purpose flour
1 tablespoon Baking powder
1 teaspoon Salt
⅛ 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 larges Eggs; lightly beaten
1 cup Buttermilk
⅓ cup Butter or margarine; melted
⅓ cup Shortening; melted
2 tablespoons Plain low-fat yogurt
1 11 oz can white corn; drained
3 tablespoons Chopped fresh cilantro

Directions

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 450ø F oven for 4 minutes or until hot. Remove from oven; spoon batter into skillet.

Bake at 450 ø F for 25 minutes or until cornbread is lightly browned.

Recipe by: Southern Living

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