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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Green Chili Cornbread Recipe

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This recipe for Green Chili Cornbread is from Bell Supply Employee Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2/3 c all purpose flour
1/3 c yellow cornmeal
1 1/2 t baking powder
1/4 t salt
3 T non fat dry milk powder
1 T sugar
1/4 ground cumin
1 egg, separated
1 egg white
1/4 t cream of tartar
2/3 c warm water
1 T vegetable oil
1/3 c vacuum packed Mexicali whole kernel corn
1/3 c chopped green chili
Directions:
Directions:
Preheat oven to 425º.
Spray round 8x2 inch cake pan with nonstick cooking spray.
In a small bowl, combine flour, cornmeal, baking powder, salt, non fat dry milk powder, sugar and cumin.
Stir to mix well.
In a medium bowl, beat egg whites and cream of tartar on high speed until stiff but not dry.
Set aside.
In another bowl, beat egg yolk with fork until frothy.
Stir in warm water and vegetable oil.
Mix egg yolk mixture into dry ingredients and beat vigorously with fork for 30 seconds.
Using a wire whip or wooden spoon, fold conrmeal mixture into egg whites.
When well combined, add corn and green chili.
Pour into baking pan.
Sprinkle lightly with additional cornmeal if desired.
bake for 15-20 minutes or until golden brown.
Cut into 8 wedges and serve warm.

 

 

 

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