Mexican Cornbread

This is another one of those harvest recipes that has endless variations. Most have two ingredients that never change, a green chile component and yellow cornmeal, though there are version made with other colors of corn flour, with blue being the most popular.  This version comes from a book simply entitled Corn by Olwen Woodier and gives the preparer the right to choose what kind of cornmeal that would like to use; it also a lighter bread, having a wheat flour base.  Woodier notes that it can be made spicier with the use of Jalapenos instead of the mild green chiles and replace the Cheddar with Monterey Jack cheese.

Mexican Cornbread

1 1/4 cups all-purpose flour

3/4 cup cornmeal

1 to 2 tbsp. sugar

2 tsp. baking powder

1 tsp. baking soda

1 cup grated Cheddar cheese

1 cup corn kernels

1/2 cup chopped mild green chiles

1/2 cup sour cream

1/4 cup low fat milk

1/4 cup olive or vegetable oil

1 egg, beaten

1.  Preheat oven to 400º F and grease an 8 to 9 inch square baking pan.

2.  Mix the flour, cornmeal, sugar, baking powder, and baking soda in a large bowl.

3.  In a separate bowl, combine the Cheddar, corn, chiles, sour cream, milk, oil and egg.  Beat and stir into the flour mixture until barely moistened.  The batter will be lumpy.

4.  Pour this into the prepared pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean.  Serve warm.