* Exported from MasterCook *
Bread, Cactus Corn
Recipe By :
Serving Size : 16 Preparation Time :0:30
Categories : Bread Bread-Bakers Mailing List
Grains Low Fat
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
1 cup cornmeal
2 jalapeno peppers -- seeded and finely
chopped, or 3 tablespoons finely chopped green sweet pepper
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
8 1/2 ounces corn -- cream-style
2/3 cup buttermilk
2 eggs
1/4 cup cooking oil
1. Preheat oven to 400F. Combine flour, cornmeal, peppers, baking
powder, salt, and baking soda in a large mixing bowl. In a medium
bowl, stir together the corn, buttermilk, eggs, and oil. Stir corn
mixture into the flour mixture just until combined.
2. Spoon batter into greased, preheated* 4-1/2" cast-iron
cactus-shape baking pan; fill two-thirds full. Bake for 15 minutes or
until a wooden toothpick inserted in the centers comes out clean.
Grease pan again before baking an additional batch. Remove cactuses
and cool on wire racks.
Makes 16 servings.
Note:
To preheat pans, place in the 400F oven for 5 minutes before adding batter.
Description:
"Serve this fun shaped cornbread with a big bowl of chili or soup
for dinner."
Source:
"recipe.com"
Start to Finish Time:
"0:45"
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Per Serving (excluding unknown items): 109 Calories; 4g Fat (36.4%
calories from fat); 3g Protein; 14g Carbohydrate; 1g Dietary Fiber;
27mg Cholesterol; 201mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.