Corn Bread with Green Chili Peppers
By Yankee Magazine|Nov 18 2010|
Dotted with bits of green chili peppers, this lusty bread bursts with flavor. Cut into generous squares and serve warm with hearty bean soups or chile con carne.
Yield
Makes 16 squares
Ingredients
1 cup all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/4 cup vegetable oil
1/2 cup sour cream
1 cup uncooked corn kernels (2 large ears)
4 green chili peppers, finely chopped
1/2 cup grated Monterey Jack cheese
Instructions
1 Preheat the oven to 350°. Generously grease an 8-inch square pan. Combine the flour, cornmeal, baking powder, soda, and salt in a large mixing bowl. Whisk to blend thoroughly.
2. In a separate bowl, beat together the eggs, oil, and sour cream. Add to the dry ingredients and blend well. Stir in the corn, chili peppers, and cheese. Pour into the prepared pan and bake for 45 to 55 minutes or until a wooden pick inserted in the center comes out clean.
Lack of sugar leaves it bland.