Serrano Chile Blue Cornbread

Cheri Clotiaux Stringer (originally from Suzanne Fitzgerald)
Yield: 8 wedges

This recipe came from my friend, part-time caterer and gourmet cook extraordinaire, Suzanne Fitzgerald. I served these at Clotiaux Thanksgiving 1999. This recipe will soon be a Clotiaux favorite if we have enough diligent souls to go through the hassle of making them! Serve with Slow-Simmered New Mexican Jalapeño White Bean-Chicken Chili. (Dec 1999)

1 1/4 cups blue cornmeal
1 cup all-purpose flour
1 Tbsp baking powder
1 tsp salt
1/8 tsp baking soda
2 Tbsp sugar
2 Tbsp butter or margarine
3-4 serrano chiles, finely chopped
3 cloves garlic, minced
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
2 large eggs, lightly beaten
1 cup buttermilk
1/3 cup butter or margarine, melted
1/3 cup shortening, melted
2 Tbsp plain low-fat yogurt
1 (11oz) can white corn, drained
3 Tbsp 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, stirring constantly, 2-3 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.