Chili Cornbread


Ingredients


  • 2 T oil
  • 1-2 chili peppers, cored, seeded, and diced/chopped
  • 3/4 c white/whole wheat pastry flour
  • 1 c fine ground cornmeal
  • 2t baking powder
  • 1/4t baking soda
  • 1/2t cumin
  • 1 "egg"
  • 1/2 c sour cream
  • 3/4 c milk
  • 4T maple syrup (roughly, I didn't measure)
  • 1/3 c diced cheddar cheese
  • 1 c fresh corn kernels

Directions


  1. Preheat oven to 400c. Heat corn, oil, and chiles in a small skillet, stirring constantly, just to remove rawness, about 1 minute. Remove from heat.
  2. Combine dry ingredients and wet ingredients in separate bowls. Add wet to dry and stir until just mixed - don't overmix. Fold in chilies, corn, and cheese.
  3. Pour batter into greased pan or muffin tins. Bake until cornbread is golden around edges and an inserted toothpick comes out clean. Let stand 10 mins before cutting into serve.