TEXAS CHILI CORN BREAD
This recipe was adapted from Baking in America by Greg Patent. (We recommend this book.) For our version of this recipe, we used chiles instead of jalapenos, red bell pepper instead of pimentos, and garlic powder instead of clove garlic but feel free to experiment.
Recipe courtesy of the Prepared Pantry - Dedicated to helping you bake with time-saving baking mixes, quality tools, hard-to-find ingredients, and some of the best baking information on the web. CLICK HERE for FREE Book How To Bake
• 1 cup yellow cornmeal
• 1 teaspoon baking powder
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 3 large eggs
• 1 cup milk
• 1/2 red bell pepper, chopped and diced
• 1/2 medium sized onion, chopped and diced
• 1/4 teaspoon garlic powder
• 1 4-oz can diced green chiles, drained (less if you prefer a less spicy bread)
• 1 cup corn kernels--fresh, frozen, or canned
• 1 1/2 cups grated cheese, cheddar or jack
1. Preheat the oven to 375 degrees. Grease a ten-inch skillet and place it on the middle shelf in the oven.
2. In a large bowl, stir together the cornmeal, baking powder, sugar, and salt. In a medium bowl, whisk the eggs then stir in the rest of the ingredients, reserving 1/2 cup of the grated cheese.
3. Form a well in the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a spatula until well combined.
4. Carefully remove the hot pan from the oven and immediately pour the batter into the pan. Sprinkle the remaining cheese on top and return to the oven.
5. Let bake for 20 minutes or until a toothpick inserted in the center of the pan comes out clean. The top will be a rich, golden brown. Let cool for ten minutes before unmolding.