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Roasted Corn And Chile Corn Bread

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Roasted Corn And Chile Corn Bread

 

2 ears fresh corn, 1 cup kernels

1/2 teaspoon olive oil, plus

2 tablespoons olive oil or to taste

salt to taste

black pepper, freshly ground to taste

3 egg whites or 1 whole egg and 1 egg white

3/4 cup lowfat buttermilk, to 1 cup

1 1/3 cups unbleached white flour

1 tablespoon baking powder

3 tablespoons sugar

1 teaspoon salt

2/3 cup yellow cornmeal

1/2 poblano chile, seeded and minced or 1 to 2 fresh jalapeno chiles, seeded,

minced or 2 minced pickled jalapenos, optional

1/4 cup finely chopped cilantro or parsley

2 scallions, finely chopped

 

Preheat the grill or broiler. Shuck the corn, brush lightly with the 1/2

teaspoon olive oil, and season with salt and pepper. Grill the corn over high

heat for 4 to 5 minutes per side, or until well browned. Let the corn cool, then

cut the kernels off the ears. (The easiest way to do this is to lay the corn on

a cutting board and make longitudinal cuts on the cob with a long knife.)

Preheat the oven to 350 degrees. Brush a 9-inch cast-iron skillet or baking

pan with a little olive oil and place it in the oven to preheat. Combine the egg

whites, 3/4 cup buttermilk, and remaining oil in a large bowl and whisk until

well mixed. Sift the flour, baking powder, sugar, and 1 teaspoon salt into the

liquid ingredients. Add the cornmeal and gently stir with a wooden spoon until

the ingredients are just mixed. (This will take about 30 seconds. Don't overmix,

or the corn bread wil be tough.) Stir in the grilled corn, chiles, cilantro, and

scallions. If the batter is too dry, add the remaining buttermilk. Spoon the

batter into the hot skillet.

Bake for 35 to 40 minutes, or until golden brown. (The corn bread should be

firm but yielding when pressed. A skewer inserted in the center should come out

clean.) Loosen the edges with a slender knife and invert the skillet onto a

round platter to unmold the corn bread. Cut into wedges and serve with honey.

Makes 6 servings.

 

 

 

 

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