Subject: Green Chili Cornbread
From: Unicorn (unicorn@indenial.com)
Date: Sun Feb 06 2000 - 03:24:03 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here is yet another contribution from the prolific "DRSPAGHETI:"
While on a car trip, an elderly couple stopped at a roadside
restaurant for lunch.
After finishing their meal, the elderly woman left her glasses on the
table, but she didn't miss them until they were back on the highway.
By then, they had to travel quite a distance before they could find a
place to turn around.
The elderly man fussed and complained all the way back to the
restaurant. He called his wife every bad name he could think of.
When they finally arrived at the restaurant, as the woman got out of
the car to retrieve her glasses, the man yelled to her, "While you're
in there, you might as well get my hat, too."
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
We wrap up our "Post-Holiday Sensible and Healthy" menu with this
tasty, low-fat cornbread recipe. Rather than using fat, this recipe
uses cream-style corn to provide most if its moisture.
Green Chili Cornbread
1 tsp (5 ml) vegetable oil
1/4 cup (60 ml) chopped red bell pepper
2 cloves garlic, finely chopped
1/2 tsp (2 ml) cumin seeds, crushed
1 cup (250 ml) yellow cornmeal
1 cup (250 ml) all-purpose flour
2 tsp (10 ml) baking powder
1/2 tsp (2 ml) baking soda
1 tsp (5 ml) sugar
1/2 tsp (2 ml) salt
1+1/4 cups (310 ml) buttermilk
1/2 cup (125 ml) canned cream-style corn
1 egg
2 egg whites
3 Tbs vegetable oil
1-4 oz (100 g) can chopped hot or mild green chilies, drained
Heat the teaspoon (5 ml) of vegetable oil in a small skillet over
moderate heat and saute the bell peppers, garlic, and cumin seed for 2
to 3 minutes. Combine the cornmeal, flour, baking powder, baking
soda, sugar, and salt in a large mixing bowl. Add the bell pepper
mixture and the remaining ingredients and mix until smooth. Pour into
a greased 8 inch (20 cm) square baking pan and bake in a preheated
425F (220C) oven for 25 to 30 minutes, until the cornbread is golden
brown. Serves 6 to 8.
This archive was generated by hypermail 2b28 : Wed Mar 01 2000 - 00:00:04 EST