Recipe - Caribbean Habanero Cornbread

1 cup Yellow cornmeal
1 cup Flour; allpurpose
1 tablespoon Sugar
2 One half teaspoon Baking powder
One half teaspoon Salt
One fourth cup Salad oil
1 lg Egg
1 cn Creamed corn; (8 One half oz)
One half cup Plain lowfat yogurt
One half cup Monterey jack cheese;
shredded
2 tablespoon Habanero chiles; minced
2 tablespoon Anaheim chili pepper; minced

1. In a large bowl, stir to combine cornmeal, flour, sugar, baking powder,
and salt.

2. Add oil, egg, corn, yogurt, cheese, habaneros, and Anaheims. Stir until
ingredients are evenly moistened.

3. Pour batter into an oiled 8inch square pan. Bake in a 375 F. oven until
bread is a golden brown and begins to pull from pan sides, 3035 minutes.

Recipe by: Sunset Mag. April 98

Posted to CHILEHEADS DIGEST by Robert L rlusk12@earthlink.net on Jul 04,
1998