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Serrano-Chile Blue-Corn Bread (McIlhenny Company)

"Good bread is the most fundamentally satisfying of all foods,
and good bread with fresh butter, the greatest of feasts."

~ James Beard

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Yellow, Red and Green Chili Peppers
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Lehmann, Joerg
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Serrano-Chile Blue-Corn Bread

Food and Wine Holiday Cookbook
Editorial Director: Judith Hill, 1996,
American Express Publishing Corp.


2 teaspoons cooking oil
3 serrano chiles or 2 jalapeños, seeds
and ribs removed, minced
1 red bell pepper, cut into 1/4-inch dice
1 green bell pepper, cut into 1/4-inch dice
3 cloves garlic, minced
1 cup flour
1 1/4 cups blue cornmeal (available in
Latin American markets)
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons butter, melted
and cooled
6 tablespoons vegetable shortening,
melted and cooled
1 cup buttermilk, at room temperature
Pinch baking soda
2 large eggs, at room temperature,
beaten to mix
3 tablespoons chopped cilantro

1. Heat the oven to 375 degrees [F.] Butter an 8 by 12-inch baking pan.
In a small frying pan, heat the oil over moderate heat. Add the chiles,
bell peppers, and garlic. Cook, stirring occasionally, until softened,
about 5 minutes. Let cool.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking
powder, and salt. In a medium bowl, stir together the butter and
shortening. In another medium bowl, mix the buttermilk with the
baking soda and then stir in the eggs. Pour both the shortening and
the egg mixture into the flour mixture and stir until just blended.
Fold in the cooked vegetables and the cilantro.
3. Pour the corn-bread batter into the prepared pan. Bake until the top
is golden and a toothpick stuck in the center comes out clean, about
50 minutes. Let cool on a rack. If using for stuffing, crumble onto
a baking sheet and let stand overnight. Or dry the crumbled bread
in a 350-degree  [F.] oven for 10 minutes.

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