Caribbean Habanero Cornbread
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup salad oil
1 large egg, beaten to blend
1 can (8 1/2 oz.) cream-style corn
1/2 cup plain nonfat yogurt
1/2 cup shredded jack cheese
2 tablespoons minced fresh habanero chilies
2 tablespoons minced fresh green Anaheim chili
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In a large bowl, stir to combine cornmeal, flour, sugar, baking powder, and salt.
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Add oil, egg, corn, yogurt, cheese, habaneros, and Anaheims. Stir until ingredients are evenly moistened.
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Pour batter into an oiled 8-inch square pan. Bake in a 375° oven until bread is golden brown and begins to pull from pan sides, 30 to 35 minutes.
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Cut bread into squares and serve hot, warm, or cool.
Yield: Makes 9 servings
NUTRITION PER SERVING
CALORIES 226(36% from fat); FAT 9g (sat 2.1g); PROTEIN 6.2g; CHOLESTEROL 31mg; SODIUM 392mg; FIBER 1.5g; CARBOHYDRATE 31g
Sunset magazine, APRIL 1998