Chilie Cornbread
From Self-sufficiency
Revision as of 22:57, 17 February 2010 by Jontas (Talk | contribs) (Created page with ''''Ingredients:'''<br/> 1 teaspoon unflavored gelatin<br/> 1 cup cornmeal<br/> 1 cup all purpose flour<br/> 1/4 cup sugar<br/> 1 tablespoon baking powder<br/> 1 teaspoon salt<br/…')
Ingredients:
1 teaspoon unflavored gelatin
1 cup cornmeal
1 cup all purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 cup shortening
1 cup milk
1 can (4 ounces) chopped green chilies
- Place 3 tablespoons of cold water in a small mixing bowl.
- Sprinkle the unflavored gelatin on the water to soften; beat until slightly frothy.
- Add 2 tablespoons plus 1 teaspoon boiling water and beat until dissolved.
- Place in the freezer to thicken, about 10 minutes.
- Take from the freezer and beat until frothy.
- Combine cornmeal, flour, sugar, baking powder and salt in a medium bowl.
- Cut in shortening.
- Stir in milk and beaten gelatin until well mixed.
- Stir in chilies.
- Pour batter into a greased and floured 8-inch square baking pan.
- Bake at 400o for 25 minutes.
