Tuesday, May 17, 2005

Spicy Jalapeño Corn Bread

Spicy Jalapeño Corn Bread (Adapted from CL)

1 1/4 cups stone-ground cornmeal
1 cup fresh corn kernels (about 2 ears)
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
2 ounces (about 1/2 cup) shredded sharp white cheddar cheese
1 jalapeño pepper, minced
1 1/2 tablespoons butter, melted
1 1/2 tablespoons honey
1 tablespoon canola oil
2 large eggs, lightly beaten

Preheat oven to 375 degrees.

Place a 9" cast-iron skillet coated with cooking spray into the oven to preheat for 5 minutes.

In a large bowl, stir together cornmeal, corn, salt and baking soda.

In a medium bowl, whisk together buttermilk, cheese, jalapeño, butter, honey, oil and eggs until well combined. Pour into the dry ingredients and stir just until combined.

Remove skillet from the oven and pour batter in. Place skillet back into the oven and bake until a toothpick placed into the center comes out mostly clean with a few moist crumbs attached, about 28 to 32 minutes. Remove and let cool for about 10 minutes before cutting into wedges to serve.

Makes about 8 to 10 servings.

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