American Traveler Press
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Kokopelli's Cookbook

Author:  James Cunkle and Carol Cunkle

ISBN:  978-1-885590-24-4

Pub Date:  11/15/1997

Size:  5 1/2" x 8 1/2"

Binding:  Comb

Price:   $10.95

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From the Publisher
A fascinating collection of authentic Southwestern and American Indian recipes and over 50 hand-illustrated reproductions of Mimbres pottery. Includes mythology and historical trivia. By James and Carol Cunkle.
Green Chile Corn Bread
In the fall, long strings of chiles turn from green to red and from red to black-burgundy as they dry in the Southwestern sun. Ears of corn with husks tied tight add to the dazzling display of color.

4 slices bacon, cut into small pieces
1/2 cup diced onion
1/2 cup diced red bell pepper
1/4 cup all-purpose or enriched white flour
2 cups yellow cornmeal
1 t. salt
2 t. baking powder
1/2 t. baking soda
1 T. sugar
1 cup buttermilk
2 eggs, beaten
1/2 cup cooked corn, drained
1 can (4 oz.) diced green chiles, drained
1 cup grated mild cheddar cheese

Fry bacon until crisp, crumble and set aside. Sauté onions and bell pepper in bacon drippings for two minutes. Set aside. Preheat oven to 350°. Combine flour, cornmeal, salt, baking powder, baking soda and sugar in a large mixing bowl. Add buttermilk and eggs and stir until well-blended. Add onion, bell pepper (including drippings), corn, green chiles and bacon, mixing thoroughly. Grease a 10-inch cast iron skillet. Pour half of the mixture into skillet and sprinkle with half of the cheese. Spoon on the remaining mixture and top with cheese. Bake at 350° for 35 minutes, or until top is golden brown and toothpick inserted into center comes out clean.

Serves 4 to 6.

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