Southwestern Corn Bread
NOTE: If using fresh chiles, they should be roasted, peeled and chopped before measuring. My cousin's mishap resulted in her having only about a tablespoon of chiles in her bread, so I made sure to add this note.
1 cyellow corn meal
1 call purpose flour
1/4 cplus 2 tbsp white (granulated) sugar
1 Tbspbaking powder
1/3 ccooking oil
1/3 csouthwest-style corn (mexicorn), drained
4 ozcan chopped green chiles, drained or 1/4 - 1/2 c fresh green chiles, roasted, peeled and chopped
How to Make Southwestern Corn Bread
- Preheat oven to 400 degrees F; grease an 8-in square baking pan.
- Mix corn meal, flour, sugar, baking powder, sugar and salt in a medium bowl. In a small bowl, combine milk, egg and oil; stir into dry ingredients just until blended. Fold in corn and chiles. Pour into prepared pan.
- Bake for 20-25 minutes or until a toothpick stuck in the middle comes out clean.