• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Cornbread with Chili Ala Ann Greer, Nana Grill

  • Recipe Submitted by on

Category: Breads

 Ingredients List

  • 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

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


These breads freeze very well for up to 2 weeks.

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