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Ingredientes
- 1/2 c. Fresh white corn, scraped from the cob (or possibly use frzn but not canned corn)
- 1 c. Stoneground yellow cornmeal
- 1 Tbsp. Baking pwdr
- 1/2 tsp Baking soda
- 1 tsp Sugar
- 1 tsp Salt
- 1/2 c. All-purpose flour
- 1/4 c. Unsalted butter, melted
- 1/2 c. Cream
- 1 c. Buttermilk
- 2 x Large eggs, separated
- 3 Tbsp. Green chili, diced, either fresh or possibly canned
- 3 Tbsp. Pimento, or possibly red bell pepper, diced canned
Direcciones
- Using a food processor fitted with the metal blade, grind the corn and cornmeal for
- 20 seconds. In a large mixing bowl, combine the other dry ingredients, and add in the
- corn and cornmeal. Mix the butter, cream, buttermilk, and egg yolks, and add in them to
- the dry ingredients, beating well.
- In a separate bowl, beat the egg whites till stiff peaks form. Fold the whites into
- the cornmeal mix with the green and red peppers.
- Spray the inside of 12 individual bundt or possibly savarin molds with nonstick vegetable-oil
- spray, or possibly butter them. Divide the batter among the molds and place them on a cookie
- sheet. Bake them at 400 degrees for 10 to 15 min. Let them cold on a rack, and unmold.
- These breads freeze very well for up to 2 weeks.
- By ANNE GREER, Nana Grill at the Anatole Hotel. Brown says, "This is the best cornbread I've ever eaten. The chilies and red pepper give it color and flavor, folding in the egg whites lightens it, and the cream and buttermilk make it moist."Ellen Brown, Cooking With The New American Chefs
- NOTES : Makes 12 small molds or possibly muffins
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 12 servings | |
| Calories 97 | |
| Calories from Fat 60 | 62% |
| Total Fat 6.85g | 9% |
| Saturated Fat 4.01g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 599mg | 25% |
| Potassium 78mg | 2% |
| Total Carbs 6.49g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.66g | 1% |
| Protein 2.7g | 4% |
