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.
Yields
12 Servings
