Notice there is no egg. I didn't realize we were out of eggs until this recipe was well under way. You can't tell at all. This bread is fabulous. I think so. S thinks so. D the contractor thinks so. "I hope you wrote down what you did," was his reply when asked if it was good. It was moist and flavorful and had a nice zip form the ancho chili powder. I used a sectioned scone pan so I got big wedges of cornbread. These large wedges were then sliced in half for portion control. Overall, a very successful cornbread. I'm looking forward to another version soon.
Pre-heat oven to 400 degrees.
Ingredients:
1 cup cornmeal (Trying to use up the coarse grind we happened to have on hand. One more cup to go!)
1 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1/4 cup honey
1 cup 1% buttermilk
1/3 cup non-fat yogurt
1 tbsp olive oil
1/3 cup diced, canned chili peppers
1/2 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp ancho chili powder
1/4 cup crushed, mild red chili pepper
Mix dry ingredients. Mix wet ingredients. Mix everything together. Spray a baking dish with cooking spray. Transfer mix to baking dish. Bake for 15 mins. or until a knife comes out clean. Let it cool a while so cutting is cleaner.
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