Roxy
Starter
Green Chile Corn Bread:
1 cup All Purpose Flour
1 cup cornmeal
1 T. Baking powder
1/2 Tsp. Salt
4 Serrano Peppers, finely chopped
4 Green Onions, finely chopped
2 eggs
1/2 heaping cup sour cream
1/2 cup vegetable or canola oil
Preheat oven to 400 degrees. Grease and flour an 8-inch square baking pan.
In a large bowl, mixe the flour, cornmeal, baking powder, and salt together. Add the chiles and onions and combine. In a separate bowl, beat the eggs together with the sour cream and oil. Pour this mixture into the dry mixture and stir well to combine.
Pour the mixture into the prepared pan, smoothing the top with a spatula. Bake for 20-25 minutes or until loaf has risen and is slightly browned on top. Remove from oven, let cool slightly, then turn out onto a cooling rack.
1 cup All Purpose Flour
1 cup cornmeal
1 T. Baking powder
1/2 Tsp. Salt
4 Serrano Peppers, finely chopped
4 Green Onions, finely chopped
2 eggs
1/2 heaping cup sour cream
1/2 cup vegetable or canola oil
Preheat oven to 400 degrees. Grease and flour an 8-inch square baking pan.
In a large bowl, mixe the flour, cornmeal, baking powder, and salt together. Add the chiles and onions and combine. In a separate bowl, beat the eggs together with the sour cream and oil. Pour this mixture into the dry mixture and stir well to combine.
Pour the mixture into the prepared pan, smoothing the top with a spatula. Bake for 20-25 minutes or until loaf has risen and is slightly browned on top. Remove from oven, let cool slightly, then turn out onto a cooling rack.