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Hot & Smoky Peppered Corn Bread
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    Hot & Smoky Peppered Corn Bread

  • 1 cup freshly ground cornmeal -- medium grind
  • 3/4 cup all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/4 tsp baking soda
  • 1 tbsp sugar
  • 2 ears fresh sweet corn -- making 1 cup kernels
  • 1/2 cup roasted sweet bell peppers -- diced
  • 2 tbsp chipotle chie -- finely ground
  • 1/2 cup roasted onion -- minced
  • 1/2 cup raisins
  • 4 tbsp butter -- melted
  • 2 eggs -- beaten
  • 3/4 cup buttermilk
  • 1/4 cup sour cream
  • Preheat oven to 425F.
    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.
    **This is what we had last night. It was quick and low fat and with more chipotles added, a lot hotter. I used a lower amount of chipotle so DH wouldn't scream and I added some extra hot sauce into the mayonnaise on my sandwich. Really good.

    From:   RST G BR> Posted By:   Chile Head Mailing List
    Post Date:   Thu, 21 Oct 1999

    *BACK TO BREAD*







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