Recipe: Newsroom Café’s blue corn bread

Total time: 1 hour, 10 minutes

Servings: 8 to 10

Note: From chef Eddie J. Caraeff at Newsroom Café, Los Angeles. The organic ingredients are available in health food sections of grocery stores and at health food stores. The chipotle chiles in adobo sauce are available canned.

Chipotle corn salsa

1/4 cup corn kernels, cut from an ear of grilled corn

1 medium tomato, seeded and diced

2 tablespoons finely diced red onion

2 tablespoons finely diced red bell pepper

1/2serrano chile, toasted in a dry skillet and diced fine

1 teaspoon diced chipotle chile in adobo sauce

Juice of 1 fresh lime

1 teaspoon oil

2 tablespoons fresh cilantro leaves

1/2 teaspoon sea salt

1/2 teaspoon cracked pepper

1. Stir together the corn, tomato, onion, bell pepper, serrano chile, chipotle chile, lime juice, oil, cilantro, salt and pepper in a small bowl. (Makes 2 1/4 cups.)

Corn bread

1 cup organic blue cornmeal

2 cups organic whole-wheat pastry flour

1/2 cup organic cane sugar

1 1/2 tablespoons baking powder

1 teaspoon baking soda

1/4 teaspoon sea salt

2 eggs, beaten (preferably organic)

1 cup low-fat buttermilk

6 tablespoons unsalted butter, melted

1/2cup grated white Cheddar

1 cup chipotle corn salsa, divided

1. Heat the oven to 325 degrees.

2. Sift together the cornmeal, pastry flour, sugar, baking powder, baking soda and salt into a large bowl.

3. In another bowl, combine the beaten eggs, buttermilk and melted butter. Add to the dry ingredients and stir to combine, being careful not to over-mix. Then add the cheese and half the salsa, stirring to blend.

4. Pour into a 10-inch cast iron skillet and top with the remaining salsa. Bake until a toothpick inserted in the middle comes out dry, 30 to 35 minutes.

Each of 10 servings: 253 calories; 495 mg. sodium; 67 mg. cholesterol; 11 grams fat; 6 grams saturated fat; 32 grams carbohydrates; 8 grams protein; 4 gram fiber.