Title: Cornbread with Chili Ala Ann Greer, Nana Grill
Categories: Cookbook, Restaurant, Breads
Yield: 12 Servings

1/2 c Fresh white corn; scraped
-from the cob (or use
-frozen but not canned corn)
1 c Stoneground yellow cornmeal
1 tb Baking powder
1/2 ts Baking soda
1 ts Sugar
1 ts Salt
1/2 c All-purpose flour
1/4 c Unsalted butter; melted
1/2 c Cream
1 c Buttermilk
2 Eggs; separated
3 tb Green chili; diced, either
-fresh or canned
3 tb Pimento; or red bell pepper,
-diced canned

Using a food processor fitted with the metal blade, grind the corn and
cornmeal for

20 seconds. In a large mixing bowl, combine the other dry ingredients, and
add the

corn and cornmeal. Mix the butter, cream, buttermilk, and egg yolks, and
add them to

the dry ingredients, beating well.

In a separate bowl, beat the egg whites until stiff peaks form. Fold the
whites into

the cornmeal mixture with the green and red peppers.

Spray the inside of 12 individual bundt or savarin molds with nonstick
vegetable-oil

spray, or butter them. Divide the batter among the molds and place them on
a cookie

sheet. Bake them at 400 degrees for 10 to 15 minutes. Let them cool on a
rack, and

unmold.

These breads freeze very well for up to 2 weeks.

By ANNE GREER, Nana Grill at the Anatole Hotel. Brown says, "This is the
best cornbread I've ever eaten. The chilies and red pepper give it color
and flavor, folding in the egg whites lightens it, and the cream and
buttermilk make it moist."
Ellen Brown, Cooking With The New American Chefs Typos by Brenda Adams
posted mc-recipe 11/11/96
Recipe By : Nana Grill, Anatole Hotel, Cooking w/The New American Chefs

Posted to MC-Recipe Digest V1 #293

Date: Mon, 11 Nov 1996 01:45:08 -0800

From: Brenda Adams

NOTES : Makes 12 small molds or muffins