Recipe - Green Chile Corn Bread

1 One half cup Cornmeal
One half cup Whole wheat flour
1 One half teaspoon Baking soda
1 teaspoon Baking powder
1 teaspoon Salt
One half cup Sour cream
2 Eggs; well beaten
1 cup Buttermilk
1 cup Grated cheddar cheese
2 Jalapeno peppers; seeded and
minced or
1 cn (4oz) mild green chiles;
drained and chopped
One half cup Cooked fresh corn kernels
(optional)
2 tablespoon Melted butter

From: coon@ecn.purdue.edu (Matthew S Coon)

Date: Tue, 15 Mar 94 13:42:55 0500
This is from _American Harvest Regional Recipes for the Vegetarian
Kitchen_ by Nava Atlas, Author of Vegetariana

Preheat oven to 400F. Sift together the first 5 ingredients into a mixing
bowl. In another bowl, beat the sour cream into the eggs and gradually
stir in the buttermilk. Add the wet mixture to the dry and stir together
until well blended.

Stir in the grated cheese, jalapenos or chiles, and the optional corn
kernels. Pour the melted butter into a shallow 9by9inch aluminum pan
and swirl it around until it coats the bottom and sides. Pour the excess
butter into the batter and stir it in. Pour the batter into the pan.

Bake for 20 to 25 minutes, or until the top is golden and a knife inserted
into the center tests clean. Allow the bread to cool in the pan and cut
into 9 or 12 squares to serve.

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