Instructions: 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 vegetable-oil

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 unmold.

These breads freeze very well for up to 2 weeks.

By ANNE GREER, Nana Grill at the Anatole Hotel. Brown says, "This is the best cornbread Ive ever eaten. The chilies and red pepper give it color and flavor, folding in the egg whites lightens it, and the cream and buttermilk make it moist."
Ellen Brown, Cooking With The New American Chefs

NOTES : Makes 12 small molds or muffins

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