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Hot and Sassy Cornbread
    Hot and Sassy Cornbread

  • 1 cup stone-ground yellow cornmeal
  • 3/4 cup unbleached all-purpose flour
  • 1/4 cup whole-wheat flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • freshly ground black pepper to taste
  • 1 cup canned cream style corn
  • 1/2 cup fresh or frozen kernels, thawed if frozen
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 2 eggs, slightly beaten
  • 2 tablespoons vegetable oil
  • 1 tablespoon (packed) light brown sugar
  • fresh peppers of choice, minced (the recipe said 1-2 jalapenos)
  • 1. Preheat oven to 400F. Butter an 8-inch square baking pan

    2. Toss the dry ingredients together in a medium bowl

    3. In another bowl, stir the cream-style corn and all the remaining ingredients together until smooth. Add half the liquid mixture to the dry mixture stirring until just blended.Add the remaining liquid and again stir until just blended. Pour the batter into the prepared baking pan.

    4. Bake until the top is golden and knife inserted in the center comes out clean, 25 minutes. Cool slightly in the pan before cutting into squares.

    From: The New Basics Cookbook
    Posted By: Suzanne, suz@avana.net. Via: Chile Head Mailing List
    Post Date: Tue, 28 Sep 1999

    *BACK TO BREAD*







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