Recipe - Hot And Sassy Cornbread

1 cup Stoneground yellow cornmeal
Three fourths cup Unbleached allpurpose flour
One fourth cup Wholewheat flour
1 teaspoon Baking powder
Three fourths teaspoon Salt
One half teaspoon Baking soda
Freshly ground black pepper
to taste
1 cup Canned cream style corn
One half cup Fresh or frozen kernels;
thawed if frozen
One half cup Sour cream
One half cup Milk
2 Eggs; slightly beaten
2 tablespoon Vegetable oil
1 tablespoon (packed) light brown sugar
Fresh peppers of choice;
minced, (the recipe said
12 jalapenos)

from "The New Basics" Cookbook

1. Preheat oven to 400F. Butter an 8inch square baking pan

2. Toss the dry ingredients together in a medium bowl

3. In another bowl, stir the creamstyle corn and all the remaining
ingredients together until smooth. Add half the liquid mixture to the dry
mixture stirring until just blended.Add the remaining liquid and again stir
until just blended. Pour the batter into the prepared baking pan.

4. Bake until the top is golden and knife inserted in the center comes out
clean, 25 minutes. Cool slightly in the pan before cutting into squares.

Posted to CHILEHEADS DIGEST by Suzanne suz@avana.net on Sep 28, 1999,
converted by MM_Buster v2.0l.