1 c Cornmeal
1 c Flour
2 tb Sugar
2 ts Baking powder
1 ts Salt
1/2 ts Freshly ground black pepper
1 Egg; beaten
1 c Milk
1/4 c Oil
1/4 c Corn kernels (1 ear approx.)
1/4 c Canned mild or hot green
-chiles
1/4 ts Cayenne pepper
Butter for greasing pan
Date: Mon, 25 Mar 1996 20:54:08 -0600 (CST)
From: “Luis K. Ayala” ayalal@southwestern.edu
Pan Picante de Maiz con Ajies Verdes (Spicy Cornbread With Green Chiles)
This lively Cuban cornbread goes well with spicy soups, stews, and meat
dishes. It can be prepared with hot or mild green chiles (I _KNOW_ which
ones y’all will choose!), depending on how hot you like it.
Preheat oven to 425F. 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, milk, oil, corn, chiles and cayenne pepper.
Pour the batter into a 9-inch greased baking pan and bake 20 minutes or
until cornbread separates ever so slightly from the sides of the pan. Place
the pan on a wire rack to cool slightly, then cut the bread into 16 squares
and serve warm. Makes 16 squares.
CHILE-HEADS DIGEST V2 #277
From the Chile-Heads recipe list. Downloaded from Glen’s MM Recipe
Archive,
Yields
16 Servings
