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| Spicy Jalapeno Cornbread | |
 Join Date: Mar 2005 Location: In the Kitchen, by the coffee
Posts: 628
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| Other: | Ingredients: |
| Time: prep 10 min- bake 35 min Difficulty: easy Serving Size: N/A |
1 1/2 cups all-purpose flour 1-cup yellow cornmeal 2-tsp baking powder 1/2-tsp salt 1/4-tsp baking soda 1-cup buttermilk 3/4-cup frozen corn kernels, thawed 2-tbsp brown sugar 2-large eggs 8-tbsp unsalted butter 1-cup shredded sharp cheddar cheese 1-jalapeno pepper, chopped fine 3/8-tsp cayenne pepper |
| Instructions: | |
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Adjust an oven rack to the middle position and heat to 400*F Generously spray an 8-inch square baking pan with no-stick spray In a large bowl whisk the flour, cornmeal, baking powder, salt and baking soda together Add the buttermilk, corn, brown sugar and eggs to a food processor and process until combined, about 5 seconds Gently fold in the buttermilk mixture into the flour mixture Fold in the melted butter until just combined Fold in the cheese, jalapeno, and cayenne Scrape the batter into the prepared pan and smooth the top Bake until deep golden brown and a toothpick inserted in the middle comes out with just a few crumbs on it, about 35 minutes Remove from oven and let cool in the pan on a wire rack 10 minutes Remove from the pan and continue to cool on wire r | |
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