Corn and Chile Corn Bread

== Description ==
This recipe came from an estate sale. I obtained it when I purchased the family collection from the McGowan Estate in Sherman, Texas in 1991.
* Contributed by Catsrecipes Y-Group
== Ingredients ==
* 2 ears corn
* ½ teaspoon + 2 tablespoons olive oil
* 1 teaspoon salt
* 1 teaspoon freshly ground black pepper
* 3 egg whites
* ¾ cup buttermilk
* 1⅓ cups unbleached white flour
* 1 tablespoon baking powder
* 3 tablespoons granulated sugar
* 1 teaspoon salt
* ⅔ cup yellow cornmeal
* ½ poblano pepper seeded and minced
* 2 minced pickled jalapenos
* ¼ cup finely chopped cilantro
* 2 scallions finely chopped
== Directions ==
# Preheat grill.
# Shuck the corn then brush lightly with the ½ teaspoon olive oil and season with salt and pepper.
# Grill corn over high heat for 5 minutes per side.
# Let the corn cool then cut the kernels off the ears.
# Preheat oven to 350°F.
# Brush a cast iron skillet with a little olive oil and place it in the oven to preheat.
# Combine egg whites, ¾ cup buttermilk and remaining oil in a large bowl and whisk until well mixed.
# Sift flour, baking powder, sugar and 1 teaspoon salt into the liquid ingredients.
# Add cornmeal and gently stir with a wooden spoon until ingredients are just mixed.
# Stir in grilled corn, chilies, cilantro and scallions.
# If the batter is too dry add remaining buttermilk.
# Spoon the batter into the hot skillet and bake 40 minutes.
# Loosen edges with a slender knife and invert skillet onto a round platter to unmold the corn bread.
# Cut into wedges and serve with honey.
Category:Buttermilk Recipes
Category:Cathy's Recipes
Category:Cornbread Recipes
Category:Corn Recipes
Category:Cornmeal Recipes
Category:Jalapeno pepper Recipes
Category:Poblano pepper Recipes