Volume 15 Number 204
US Library of Congress ISSN: 1530-3292
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RECIPE DU JOUR
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Texas Corn Bread
1 cup yellow cornmeal
1 cup all-purpose flour
3 tablespoons sugar
4 teaspoons baking powder
1 teaspoon ground cumin
3/4 teaspoon salt
1 cup milk
4 tablespoons unsalted butter, melted
2 large eggs, lightly beaten
1 cup fresh or frozen (thawed and drained) corn kernels
1/2 small red bell pepper, seeded and chopped
2 scallions, finely chopped
1 jalapeño chili, seeded and finely chopped
• Place a rack in upper third of oven; preheat oven to 375F.
• Coat a 9-inch square baking pan with cooking spray.
• Combine cornmeal, flour, sugar, baking powder, cumin and salt in a medium bowl. Mix milk, butter and eggs in a small bowl; add to cornmeal mixture and stir until almost combined.
• Add vegetables; stir just until combined.
• Spoon into pan.
• Bake until lightly browned and a cake tester inserted in center comes out clean, about 25 minutes.
• Cool on a wire rack for 10 minutes before cutting; serve warm.
Makes 8 servings.
Nutritional Information
Amount per serving
Calories: 251
Fat: 9g
Saturated fat: 5g
Protein: 7g
Carbohydrate: 38g
Fiber: 3g
Cholesterol: 74mg
Sodium: 733mg
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