Southwest Chile Cornbread : Recipe - Gourmetsleuth

gourmetsleuth.com

Julie Dewberry Oliver

5 tablespoons extra-virgin olive oil

1 small onion, finely chopped (½ cup)

½ teaspoon garlic, minced

½ cup finely chopped red bell peppers

1 fresh jalapeño chile pepper, seeded and minced

2 ears fresh corn, kernels cut off the cob (1 ½ to 2 cups)

1 cup unbleached all-purpose flour

1 cup cornmeal

1 Tablespoon baking powder

1 teaspoon salt

1 ½ cups buttermilk

3 eggs well beaten

4 ounces Ancho Chile Caciotta shredded (1 cup)

4 ounces Longhorn or Cheddar shredded (1 cup)

Directions at gourmetsleuth.com

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