The best delicious Serrano Chile Blue Cornbread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Serrano Chile Blue Cornbread recipe today!
Hello my friends, this Serrano Chile Blue Cornbread recipe will not disappoint, I promise! Made with simple ingredients, our Serrano Chile Blue Cornbread is amazingly delicious, and addictive, everyone will be asking for more Serrano Chile Blue Cornbread.
What Makes This Serrano Chile Blue Cornbread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Serrano Chile Blue Cornbread.
Ready to make this Serrano Chile Blue Cornbread Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 1/4 c Blue cornmeal
1 c All-purpose flour
1 tb Baking powder
1 ts Salt
1/8 ts Baking soda
2 tb Sugar
2 tb Butter or margarine
3 Serrano chiles; (to 4),
-unseeded,
; finely chopped
3 Cloves garlic
1 Sweet red pepper; finely
-chopped
1 Green pepper; finely chopped
2 lg Eggs; lightly beaten
1 c Buttermilk
1/3 c Butter or margarine; melted
1/3 c Shortening; melted
2 tb Plain low-fat yogurt
1 11 oz can white corn;
-drained
3 tb Chopped fresh cilantro
Combine first 6 ingredients in a large bowl; make a well in center of
mixture. Set aside.
Melt butter in a large skillet; add serrano chiles and next 3 ingredients.
Cook over medium heat 2 to 3 minutes or until vegetables are tender. Set
aside.
Combine eggs and next 5 ingredients; add to dry ingredients, stirring just
until moistened. Stir in vegetable mixture and cilantro.
Place a well-greased 10-inch cast iron skillet in a 450 F oven for 4
minutes or until hot. Remove from oven; spoon batter into skillet.
Bake at 450 F for 25 minutes or until cornbread is lightly browned.
Yields
8 servings
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