Recipes: Green chile and cheese corn bread

Green Chile AND Cheese Corn Bread

Serves 6 to 8.

Note: If you don't have access to fresh chiles, you can use a 4-ounce can of diced green chiles, and this recipe will still taste fine.

• Nonstick spray for the pan

• 3 tbsp. olive oil or unsalted butter

• 1 medium-size poblano or Anaheim chile, seeded and minced (see Note)

•¹/₂c. flour

• 1 tsp. baking soda

•¹/₂tsp. salt

• 1¹/₂c. yellow cornmeal (a stoneground organic brand, if possible)

•¹/₄c. light-colored honey

• 1 egg

•¹/₃c. (packed) grated Monterey Jack cheese

Directions

Preheat the oven to 350 degrees. Lightly spray an 8-inch square pan or its equivalent with nonstick spray.

Heat the oil or melt the butter in a small skillet over medium heat. Add the chile and sauté for about 5 minutes, or until tender. Remove from heat and set aside.

Sift the flour, baking powder, baking soda and salt into a medium-size bowl. Stir in the cornmeal, and make a well in the center.

Spread the batter into the prepared pan and bake for 30 to 35 minutes, or until the center springs back when lightly touched. Cool for at least 10 minutes before serving.

Nutrition information per serving:

Calories250Fat8 gSodium480 mg

Carbohydrates38 gSaturated fat2 gCalcium166 mg

Protein7 gCholesterol32 mgDietary fiber1 g