1 1/4 c Blue cornmeal
1 c All-purpose flour
1 tb Baking powder
1 ts Salt
1/8 ts Baking soda
2 tb Sugar
2 tb Butter or margarine
3 Serrano chiles; (to 4),
-unseeded,
; finely chopped
3 Cloves garlic
1 Sweet red pepper; finely
-chopped
1 Green pepper; finely chopped
2 lg Eggs; lightly beaten
1 c Buttermilk
1/3 c Butter or margarine; melted
1/3 c Shortening; melted
2 tb Plain low-fat yogurt
1 11 oz can white corn;
-drained
3 tb Chopped fresh cilantro
Combine first 6 ingredients in a large bowl; make a well in center of
mixture. Set aside.
Melt butter in a large skillet; add serrano chiles and next 3 ingredients.
Cook over medium heat 2 to 3 minutes or until vegetables are tender. Set
aside.
Combine eggs and next 5 ingredients; add to dry ingredients, stirring just
until moistened. Stir in vegetable mixture and cilantro.
Place a well-greased 10-inch cast iron skillet in a 450 F oven for 4
minutes or until hot. Remove from oven; spoon batter into skillet.
Bake at 450 F for 25 minutes or until cornbread is lightly browned.
Yields
8 servings