Recipe
for :
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Blue Corn and Jalapeno Skillet Bread
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  This
recipe has been reproduced with the kind permission
of Jane Butel and comes from her latest book
Real Women Eat Chile.
Often
credited with starting the Tex-Mex mania, Jane Butel
published her first cookbooks on New Mexican and American
Mexican food in the 1960s. Sixteen cookbooks later,
her books and her Cooking School in Albuquerque, which
Bon Appetit called among "the best in the US",
bring you all there is to know and love about this cuisine.
Jane
is an internationally recognized authority on the regional
cooking of the American Southwest. The daughter and
granddaughter of accomplished home economists, she is
a cookbook author, teacher and television personality.
Her
interest in Southwestern cooking predates its current
widespread popularity by decades. She was the first
to write about the cooking style that evolved in the
Southwestern border area and is credited with starting
the USA's love affair with this cuisine.
Jane
operates her own site-based Cooking
Schools, which have been recognized far and
wide for their quality of instruction. Jane's Cooking
School specializes in week long and weekend full participation
classes on New Mexican and Southwestern cooking - to
find out more click
here.
The
best blue cornmeal is blue corn flour and is smoked
in adobe ovens and then lava-wheel ground to a fine
flour consistency. With the popularity of blue corn,
a lot of blue corn on the market is "filled"
or blended with white or yellow corn. For the best flavor,
buy pure blue corn flour, if it is available. The moist
quality of this bread has long made it a favorite with
campers and picnickers.
Ingredients
1
cup blue cornmeal
1 1/2 teaspoons baking powder
3/4 teaspoons salt
2 eggs
1/2 cup (1 stick) butter or margarine, melted
1 cup dairy sour cream
2 cups cooked or canned whole-kernel corn, drained
1/4 pound Monterey Jack cheese or Cheddar cheese,
or a combination sliced 1/4 inch thick
1/4 cup sliced jalapeno chiles, either pickled or
fresh
Method
- Place
the butter in the oven while it heats for about 3
minutes or until it is melted.
- Mix
the dry ingredients together and make a well in the
center.
- Beat
the eggs. Add eggs, melted butter and sour cream to
dry ingredients and blend thoroughly.
- Pour
about a third of the batter into the prepared pan.
Cover with the sliced cheese and chiles. Pour the
remaining batter over cheese and chiles and smooth
to cover the filling.
- Bake
30 to 40 minutes or until golden and a wooden pick
inserted in the center comes out clean.
Makes:
9 - 12
Jane
Butel
www.janebutel.com
Reprinted
with permission from Jane Butel's Southwestern Kitchen
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