Try this Spicy Cornbread with Green Chiles recipe, or contribute your own.

Still searching for what to cook ?

Name: Spicy Cornbread with Green Chiles
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 2 ts Baking Powder; 1 ts Salt; (or best-quality canned or; 1 c All-purpose flour; 1 c Medium-ground cornmeal; 1/4 ts Cayenne pepper; 2 tb Sugar; 1 c Buttermilk; 12 Serrano chiles; roasted; 1 c Corn kernels from about 2; 6 tb Melted butter or vegetable; 1/2 ts Freshly-ground black pepper; 1 lg Egg beaten

Find the most delicious recipes here

INGREDIENTS

2 ts Baking Powder
1 ts Salt
(or best-quality canned or
1 c All-purpose flour
1 c Medium-ground cornmeal
1/4 ts Cayenne pepper
2 tb Sugar
1 c Buttermilk
12 Serrano chiles; roasted
1 c Corn kernels from about 2
6 tb Melted butter or vegetable
1/2 ts Freshly-ground black pepper
1 lg Egg ; beaten

Servings

INSTRUCTIONS

Preheat oven to 425 degrees. Butter a 12-cup muffin pan. In a large mixing bowl, mix together the cornmeal, flour, sugar, baking powder, salt and pepper. Make a well in the center of the mixture and add the egg, buttermilk, oil, corn, chiles and cayenne. Whisking from the center, combine the ingredients into a loose and slightly lumpy batter. Pour the batter into the prepared muffin cups, place a chile stem-end upright in the top of each muffin and bake for 15 minutes, or until the muffins begin to pull away from the sides of the pan. Place the pan on a rack to cool for about 10 minutes, and serve warm or at room temperature. This recipe yields 12 muffins. Comments: Fresh chiles and bell peppers can be roasted over a gas flame or on a tray under the broiler. Keep turning so the skin is evenly charred, without burning and drying out the flesh. Transfer the charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes. The best way to peel is just to pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits. Do not peel the peppers under running water since that will wash away flavorful juices. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6218 broadcast 03-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-06-1997 Recipe by: Susan Feniger and Mary Sue Milliken

NOTES

Alert editor

Spicy Cornbread with Green Chiles

2 ts Baking Powder
1 ts Salt
 (or best-quality canned or
1 c All-purpose flour
1 c Medium-ground cornmeal
1/4 ts Cayenne pepper
2 tb Sugar
1 c Buttermilk
12 Serrano chiles; roasted
1 c Corn kernels from about 2
6 tb Melted butter or vegetable
1/2 ts Freshly-ground black pepper
1 lg Egg beaten

Preheat oven to 425 degrees. Butter a 12-cup muffin pan. In a large mixing  bowl, mix together the cornmeal, flour, sugar, baking powder, salt and  pepper. Make a well in the center of the mixture and add the egg,  buttermilk, oil, corn, chiles and cayenne. Whisking from the center,  combine the ingredients into a loose and slightly lumpy batter. Pour the  batter into the prepared muffin cups, place a chile stem-end upright in the  top of each muffin and bake for 15 minutes, or until the muffins begin to  pull away from the sides of the pan. Place the pan on a rack to cool for  about 10 minutes, and serve warm or at room temperature. This recipe yields  12 muffins.    Comments: Fresh chiles and bell peppers can be roasted over a gas flame or  on a tray under the broiler. Keep turning so the skin is evenly charred,  without burning and drying out the flesh. Transfer the charred peppers to a  plastic bag, tie the top closed and let steam until cool to the touch,  about 15 minutes. The best way to peel is just to pull off the charred skin  by hand and then dip the peppers briefly in water to remove any blackened  bits. Do not peel the peppers under running water since that will wash away  flavorful juices.    Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken  From the TV FOOD NETWORK - (Show # TH-6218 broadcast 03-05-1997) Downloaded  from their Web-Site - http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com    03-06-1997    Recipe by: Susan Feniger and Mary Sue Milliken

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (43g)
Recipe Makes: 12 servings

Calories: 77
Calories from Fat: 6 (8%)

Amt Per Serving		% DV

	Total Fat 0.7g	1 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.1g
Cholesterol 18.4mg		6 %
Sodium 220.3mg		8 %
Potassium 57.6mg		2 %
Total Carbohydrate 15.6g		5 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 15.1g
Protein 2.3g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 77

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe