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Adobe Cornbread


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Bread Yeast free

Ingredients:

  • 2 1/2 tb Vegetable oil
  • 3/4 c All-purpose flour
  • 3/4 c Yellow cornmeal
  • 1 ts Chili powder
  • 3/4 ts Baking powder
  • 1/2 ts Baking soda
  • 1/2 ts Salt
  • 1 c Plain nonfat yogurt
  • 8 3/4 oz Corn Kernels; (1 can) drained
  • 4 oz Chopped green chile peppers; (1 can) drained
  • 1 Egg; lightly beaten
  • 1 Egg white; lightly beaten

Directions:

Pour oil in a 9-inch cast-iron skillet, tilting to coat sides of skillet. Place in a 400 deg oven for 5 minutes; set aside.
 
Combine flour and next 5 ingredients in a bowl; stir well. Make a well in center of mixture. Combine yogurt and next 4 ingredients; add to dry ingredients, stirring until dry ingredients are moistened. Add hot oil to batter; stir until well combined. Pour batter into skillet.
 
Bake at 400F for 25 minutes or until wooden pick inserted in center comes out clean.
 
Yield: 12 servings (serving size: 1 wedge).
 
Recipe by: Cooking Light, Nov/Dec 1993, page 100
 
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Jun 29, 1999, converted by MM_Buster v2.0l.