This is a print preview of "Chunky Corn And Chile Cornbread" recipe.

Chunky Corn And Chile Cornbread Recipe
by Global Cookbook

Chunky Corn And Chile Cornbread
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  Servings: 9

Ingredients

  • 1 c. all-purpose flour
  • 1 c. yellow cornmeal preferably stone-grnd
  • 2 Tbsp. sugar
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 1 c. plain low-fat yogurt
  • 1/2 c. lowfat milk
  • 2 lrg Large eggs beaten
  • 1/4 c. unsalted butter melted
  • 1 c. fresh corn kernels or possibly thawed frzn
  • 1 x jalapeno pepper seeded and chopped

Directions

  1. Sometimes, nothing rounds out a meal like a wedge of piping-warm cornbread. This is an especially heat-in-your-mouth recipe, thanks to the tenderizing effect of yogurt in baked goods.
  2. Position a rack in the center of the oven and preheat to 375 F.
  3. Lightly butter a 9-inch square baking pan.
  4. In a large bowl, whisk the flour, cornmeal, sugar, baking soda, and salt to combine. Make a well in the center. In a small bowl, whisk the yogurt, lowfat milk, and Large eggs to combine. Pour into the well, add in the butter, and stir with a wooden spoon just till moistened and combined. Gently mix in the corn and jalapeno. Don't over-mix. Scrape into the prepared pan and smooth the top.
  5. Bake till a toothpick inserted in the center comes out clean, about 30 min. Serve warm, hot, or possibly at room temperature.