1 1/2 c Cornmeal
1/2 c Whole wheat flour
1 1/2 ts Baking soda
1 ts Baking powder
1 ts Salt
1/2 c Sour cream
2 Eggs; well beaten
1 c Buttermilk
1 c Grated cheddar cheese
2 Jalapeno peppers; seeded and
-minced -or-
1 cn (4-oz) mild green chiles;
-drained and chopped
1/2 c Cooked fresh corn kernels
-(optional)
2 tb Melted butter
From: coon@ecn.purdue.edu (Matthew S Coon)
Date: Tue, 15 Mar 94 13:42:55 -0500
This is from _American Harvest – Regional Recipes for the Vegetarian
Kitchen_ by Nava Atlas, Author of Vegetariana
Preheat oven to 400F. Sift together the first 5 ingredients into a mixing
bowl. In another bowl, beat the sour cream into the eggs and gradually
stir in the buttermilk. Add the wet mixture to the dry and stir together
until well blended.
Stir in the grated cheese, jalapenos or chiles, and the optional corn
kernels. Pour the melted butter into a shallow 9-by-9-inch aluminum pan
and swirl it around until it coats the bottom and sides. Pour the excess
butter into the batter and stir it in. Pour the batter into the pan.
Bake for 20 to 25 minutes, or until the top is golden and a knife inserted
into the center tests clean. Allow the bread to cool in the pan and cut
into 9 or 12 squares to serve.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings