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Corn bread with cheddar and chilies

(George Boomer)
February 3, 2010

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Makes 9 squares

A traditional complement to bowls of chili and stews, this warm, hearty corn bread with its golden crumb, is made with corn kernels, white cheddar, and green chili peppers, all of which add to the bread’s taste and texture. Top-quality stone-ground cornmeal gives a delightful pronounced corn flavor. Mix the batter gently and quickly; overmixing will result in a tough texture. Don’t count on leftovers, but if you have some, the bread warms nicely in the toaster oven for breakfast beside a soft scramble.

Butter (for the pan)
1/2 cup all-purpose flour
1/4 cup whole-wheat flour
1 1/4 cups stone-ground yellow cornmeal
1 tablespoon sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
3 tablespoons butter, melted
1 cup milk
1 cup coarsely grated white cheddar
1 cup frozen yellow corn, thawed
1 Anaheim or other mild chili pepper, cored, seeded, and chopped
1. Set the oven at 425 degrees. Butter a 9-inch square baking pan.

2. In large bowl, whisk the all-purpose and whole-wheat flours, cornmeal, sugar, baking powder, and salt to blend them.

3. In medium bowl with a fork, beat the egg, butter, and milk.

4. With a wooden spoon, stir the egg mixture into the flour mixture with a few quick strokes. Gently fold in the cheese, corn, and peppers.

5. Transfer the batter to the baking pan. Bake the corn bread for 25 minutes or until firm to the touch and lightly browned.

Allison Boomer