More Than Vegetables Cornbread

Name: More Than Vegetables Cornbread
Ingredients: 13 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

11 ingredients

10 steps

Ingredients

13 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

Directions

1

Preheat oven to 425 degrees.
2

Grease a 9-inch-square baking pan.
3

If using fresh mild chilies, peel by roasting over gas flame or under broiler until skin is blackened.
4

Rub off skin.
5

Discard seeds and white membrane and slice peppers in strips.
6

Mix dry ingredients, stirring to incorporate baking powder throughout.
7

Mix egg, oil and milk, and stir into dry ingredients.
8

Add chopped hot chilies and mild chili strips, mixing lightly but thoroughly.
9

Turn into prepared pan and bake 25 to 30 minutes, or until top starts to brown and sides pull away from pan.
10

Remove and serve immediately, cut into squares.