Ingrients & Directions


1 c Unsifted all-purpose flour 1 lg Egg
2/3 c Yellow cornmeal 1 c Fresh or thawed, frozen
1/4 c Sugar -whole-kernel corn
1/2 ts Baking powder 1/2 c Finely chopped sweet green
1/2 ts Baking soda -pepper
1/2 ts Salt 1 tb Canned green chilies,
1 c Buttermilk, warmed -chopped
1/2 c (1 stick) butter, melted

1. Heat oven to 350’F. Grease a 9-inch-round baking pan.

2. In large bowl, combine flour, cornmeal, sugar, baking powder,
baking soda, and salt. In small bowl or 2-C measuring cup, combine
buttermilk, butter, and egg.

3. Stir milk mixture into flour mixture just until combined. Gently
fold in corn, chopped pepper, and chilies.

4. Spoon batter into greased pan and bake 40 to 45 minutes or until
center springs back when lightly pressed with fingertip. Cool in pan
on wire rack 15 minutes. Remove from pan and cool completely or use
warm.

Country Living/May/91 Scanned & edited by Di Pahl & gg

Yields
4 servings