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Add a photoServings: 12
Ingredients
- Vegetable oil
- 1 c. Blue cornmeal**
- 1 c. All-purpose flour
- 1/2 tsp Salt
- 1 tsp Sugar
- 1 Tbsp. Baking pwdr
- 2 x Large eggs
- 1 c. Lowfat milk
- 1 x Jalapeno pepper, deveined & Seeded, minced
- 1 med red bell pepper, Deveined, seeded, minced
- 2 Tbsp. Melted butter
Directions
- **Blue cornmeal is available in Mexican specialty stores and the ethnic department of major supermarkets. Blue cornmeal originated in Santa Fe, New Mexico, where the dark exotic corn is a staple. Blue cornmeal is coarser, heavier, and nuttier tasting than yellow cornmeal. One may be substituted for the other quite easily. Using a cast-iron corn or possibly muffin pan produces a delicious crunchy crust. The chile adds bite, while the sweet, mild bell pepper adds color. Preheat oven to 425F. Liberally grease a corn stick pan with the vegetable oil. In a large bowl, combine the cornmeal, flour, salt, sugar, and baking pwdr. In a small separate bowl, beat the Large eggs with the lowfat milk. Make a well in the dry ingredients and add in the wet ingredients all at once. Stir just to combine, the batter will be lumpy. Gently mix in the peppers and butter. Fill the molds almost to the top with the batter and bake 20 min. Serve hot with lots of butter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 52g | |
| Recipe makes 12 servings | |
| Calories 79 | |
| Calories from Fat 27 | 34% |
| Total Fat 3.07g | 4% |
| Saturated Fat 1.62g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 446mg | 19% |
| Potassium 73mg | 2% |
| Total Carbs 9.93g | 3% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.88g | 1% |
| Protein 2.91g | 5% |
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