Thursday, March 31, 2011

Chili Corn Bread

MUCH more exciting than the Jiffy brand!!

2 cups frozen corn kernels
1 cup cornmeal (yellow)
1 teaspoon salt
3 teaspoons double-acting baking powder
1/2 cup fat free sour cream
3/4 cup olive oil buttery spread
1/2 cup egg subtitute
6 ounces haloumi cheese, chopped
3 long red hot peppers, finely chopped
2 small red hot peppers, finely chopped
cooking spray

(Some how my camera deleted the picture of the ingredients--plus two other pictures....hmmm)

Mix all ingredients in electric mixing bowl. Be sure everything is well mixed.

Pour into greased 8x8 inch baking pan.

Bake at 350 degrees for 65-70 minutes.

How is it?

Extremely moist. Probably because 1) the corn and chilies were frozen so it gave off liquid and 2) it is thick corn bread.

The spice of the chilies is very well mixed. Probably because it is the seeds that cause the spice--and they could spread throughout the bread quite easily.

Very salty. Probably because of the extreme saltiness of haloumi cheese. I bet I didn't need to add any salt at all. 

Very oily. I don't feel very healthy eating it.....

Socks....okay so they are slippers--but I thought you aught to see them too : )

Recipe adapted from Beard on bread

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