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Cornfield at Sunrise
O'Keefe, Timothy
Buy this Giclee Print at AllPosters.com
Double-Corn Tex-Mex Cornbread with
Cheese
and Green
Chiles
Fine Cooking
Archives
5 ounces (1 cup) stone-ground yellow cornmeal
4 1/2 ounces (1 cup) unbleached flour
3/4 teaspoon salt
1/4 teaspoon baking soda
1 tablespoon baking powder
1 egg
2 tablespoons sugar
1/4 cup vegetable oil; more for the pan
1 1/4 cups buttermilk
1 ounces (2 tablespoons) butter
1 cup grated extra-sharp Cheddar (4 ounces)
Fresh kernels cut from 2 ears corn (1 1/2 cups)
3 tablespoons finely diced serrano or jalapeños
Preheat oven to 375 degrees F. In a bowl mix the cornmeal, flour, salt,
baking soda and baking powder. In a separate bowl, whisk together the
egg, sugar, oil and
buttermilk. Coat a 10-inch cast-iron skillet with oil and
set it over medium heat. Add the
butter. As the skillet heats, quickly stir together the dry and wet ingredients in a bowl,
using just enough strokes
to combine. Don't beat or whisk. Stir in the cheese, corn and
chiles.
When the butter has melted and the pan is quite hot, scrape the
batter into
it; the batter should sizzle as it goes into the pan. Immediately transfer the
skillet to the oven. Bake until light brown around the edges, about 25 minutes. Cut into
wedges and serve warm.
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