Recipe - Cowboy Cornbread

4 teaspoon Vegetable oil, divided
1 cup Yellow cornmeal
Three fourths cup Allpurpose flour
1 One half teaspoon Baking powder
One fourth teaspoon Baking soda
One fourth teaspoon Salt
Three fourths cup Lowfat buttermilk
4 ounce Chopped green chiles, (1
can) undrained
1 Egg, beaten
1 cup Frozen whole kernel corn,
thawed
10 Red bell pepper strips

Coat an 8inch castiron skillet with 1 teaspoon oil. Place in a 400 degree
oven for 10 minutes.

Combine the cornmeal and next 4 ingredients in a large bowl.

Combine remaining oil, buttermilk, chiles, and egg in a bowl; stir well.
Add to cornmeal mixture, stirring until the dry ingredients are moistened.
Stir in corn.

Spoon into preheated skillet. Arrange pepper strips on top of batter. Bake
at 400 degrees for 45 minutes or until a wooden pick inserted in center
comes out clean. Yield: 10 servings.

Per serving: 153 Calories; 3g Fat (17% calories from fat); 5g Protein; 28g
Carbohydrate; 19mg Cholesterol; 167mg Sodium

NOTES : This chileflavored cornbread is a great way to sneak in vegetbles.
Serve it with chili, soup, or stew or use it for hamburger buns. And be
sure to tell your kids it's a favorite with ropers, bulldoggers, vaqueros,
and cowboys of every stripe.

Recipe by: Cooking Light, March 1995, page 67

Posted to MCRecipe Digest V1 #409 by igor@digex.net on Jan 28, 1997.