Newsroom Cafe's Blue Corn Bread

Recipe Ingredients

		Chipotle Corn Salsa
1/4 cup	15g / 0.5oz	Grilled corn kernels
1 cup	62g / 2.2oz	Tomato - seeded, diced (medium)
2 tablespoons	30ml	Finely-diced red onion
2 tablespoons	30ml	Finely-diced red bell pepper
1/2		Toasted serrano chile - toasted, diced fine
1 teaspoon	5ml	Chipotle chile in adobo sauce - diced
		= (available canned)
		Juice of 1 fresh lime
1 teaspoon	5ml	Oil
2 tablespoons	30ml	Fresh cilantro leaves
1/2 teaspoon	2.5ml	Sea salt
1/2 teaspoon	2.5ml	Freshly-cracked black pepper
		Corn Bread
1 cup	62g / 2.2oz	Organic blue cornmeal - see * Note
2 cups	125g / 4.4oz	Organic whole-wheat pastry flour - see * Note
1/2 cup	99g / 3.5oz	Organic cane sugar - see * Note
1 1/2 tablespoons	22ml	Baking powder
1 teaspoon	5ml	Baking soda
1/4 teaspoon	1.3ml	Sea salt
2		Organic eggs - see * Note, beaten
1 cup	237ml	Low-fat buttermilk
6 tablespoons	90ml	Unsalted butter - melted
1/2 cup	118ml	Grated white Cheddar
1 cup	62g / 2.2oz	Chipotle Corn Salsa - divided

Recipe Instructions

* Note: The organic ingredients are available in health food sections of grocery stores and at health food stores.

For the Chipotle Corn Salsa: Stir together the corn, tomato, onion, bell pepper, serrano chile, chipotle chile, lime juice, oil, cilantro, salt and pepper in a small bowl. (Makes 2 1/4 cups)

For the Corn Bread: Heat the oven to 325 degrees. Sift together the cornmeal, pastry flour, sugar, baking powder, baking soda and salt into a large bowl.

In another bowl, combine the beaten eggs, buttermilk and melted butter. Add to the dry ingredients and stir to combine, being careful not to over-mix. Then add the cheese and half the salsa, stirring to blend.

Pour into a 10-inch cast-iron skillet and top with the remaining salsa. Bake until a toothpick inserted in the middle comes out dry, 30 to 35 minutes.

This recipe yields 8 to 10 servings.

Each of 10 servings: 253 calories; 495 mg. sodium; 67 mg. cholesterol; 11 grams fat; 6 grams saturated fat; 32 grams carbohydrates; 8 grams protein; 4 gram fiber.

Source:
The Los Angeles Times, 06-04-2003

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