Shelly's Recipe

SOUTHWESTERN CORNBREAD

Category: Bread

2 tbsp butter
1/2 cup finely chopped onion and red bell pepper
1/4 cup canned chopped green chilies, rinsed and drained (see note)
1/8 to 1/4 tsp Chipotle or other chili powder
1 cup corn kernels, either fresh from the cob or frozen and defrosted
2 cups yellow cornmeal
2 cups flour
1 tbsp baking powder
1 tsp baking soda
1/3 cup sugar
3 large eggs
2 cups milk
1/4 cup melted butter
2 cups grated mild cheddar cheese

Preheat the oven to 400 and coat the inside of a 13x9 inch baking dish or 24 muffin tins with non-stick cooing spray.

Melt the butter in a saute pan, add the onion, and saute for 2 minutes, until the onion is fragrant and begins to soften slightly, then add the red pepper, and saute another minute or two. Stir in the chilies and the chili powder and saute for 2 minutes, stirring constantly so that the chili powder doesn’t burn. Remove the pan from the heat and set aside.

In mixing bowl, stir together the cornmeal, flour, baking powder, soda and sugar. Make a dent in the mixture to form a well, and add the eggs, milk, butter, cheese, and the cooled vegetables, stirring with a wooden spoon to blend.

Transfer the batter to the prepared pan, and bake for 22 to 26 minutes, (12 to 15 minutes for muffins) until a toothpick inserted into the middle comes out clean. Remove the bread from the oven and allow to cool for 10 minutes. Cut the bread and serve it warm.

Note: When I used a whole can of chilies in this recipe the muffins had a decided heat to them, but when I used half of the can (1/4 cup) they were perfect! With the whole can you get about a 7 on the 10 point heat meter; half a can you get a 4.