Food Friday: Chile Cornbread

Chile Cornbread

Ingredients

• ¾ cup yellow cornmeal (or a mix of yellow and white)
• ½ cup flour
• 2 tablespoons sugar
• 1 tsp baking powder
• ½ tsp salt
• ½ cup milk (or a mix of milk and buttermilk)
• 5 tablespoons unsalted butter, melted
• 1 egg, beaten
• ¼ cup corn kernels, fresh or canned
• 2½ tablespoons green chile (like a jalapeno), roasted and roughly chopped

Instructions

1. Preheat oven to 350 degrees. Grease a loaf or small cake pan.
2. Melt butter and cool.
3. Combine corn meal, flour, sugar, baking powder and salt, in a medium mixing bowl.
4. In another bowl, combine milk, buttermilk, melted butter and egg. Blend thoroughly. Add to dry ingredients and mix well.
5. Blend in the corn kernels and green chile.
6. Pour batter into the greased pan and bake for 20 – 30 minutes or until a toothpick comes out clean. Cut into squares and serve.