MORE THAN VEGETABLES CORNBREAD

More Than Vegetables Cornbread image

Provided by Nancy Harmon Jenkins

Time 40m

Yield 8 servings (16 squares)

Number Of Ingredients 11

Previous Next

Ingredients

1/3 cup canola or other vegetable oil, plus oil for greasing pan
1/2 cup sliced roasted fresh mild chilies, poblanos or anaheims (use canned if fresh are unavailable)
1/2 cup parched cornmeal (see note)
1/2 cup commercial cornmeal
1 cup unbleached all-purpose wheat flour
4 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons brown sugar
1 egg
3/4 cup skim milk
2 small hot serrano chilies, seeded and chopped

Steps:

Preheat oven to 425 degrees.
Grease a 9-inch-square baking pan. If using fresh mild chilies, peel by roasting over gas flame or under broiler until skin is blackened. Rub off skin. Discard seeds and white membrane and slice peppers in strips.
Mix dry ingredients, stirring to incorporate baking powder throughout.
Mix egg, oil and milk, and stir into dry ingredients. Add chopped hot chilies and mild chili strips, mixing lightly but thoroughly.
Turn into prepared pan and bake 25 to 30 minutes, or until top starts to brown and sides pull away from pan. Remove and serve immediately, cut into squares.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 10 grams, Carbohydrate 32 grams, Fat 12 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 1 gram, Sodium 209 milligrams, Sugar 4 grams, TransFat 0 grams