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JANUARY 2020

Corn Bread with Green Chilies and Posole

Corn bread is really a “stand-alone” food. Almost everyone likes corn bread. It is one of those foods that even “picky” eaters enjoy all by itself. It was a favorite of mine in my small Nebraska hometown school lunch cafeteria. Back then I covered it with much real butter, and then let it soak up a ton of syrup, but it really needs very little added. As I have come to favor Mexican-type foods (beans, corn, and chilies), I have added these to the corn bread recipes I make. Recently I decided to see what kind of texture change the addition of posole would make in corn bread. I loved the change. The posole gave it a “chewiness,” and it also enhanced the corn taste. If you can’t find posole, try a cup of hominy.

Recipe:

Mix the following and place in a nonstick baking pan:

1 cup yellow corn meal

1 cup oat bran

1 cup whole wheat pastry flour

3 T. low-sodium baking powder

1 small can mild chopped green chilies (rinsed)

1 cup white posole (soaked overnight, but not cooked)

4 egg whites

1/2 package nonfat dry milk (1 package makes 1 qt.)

water, enough to make a corn bread consistency

Spices

1 T. garlic powder

1/2 t. black pepper

Bake for approximately 20 minutes in a preheated oven at 425 degrees.