* Exported from MasterCook *
Cornbread, Jalapeno Cheese
Recipe By :Paula Montenegro
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Hand Made Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tbs unsalted butter -- +
7 Tbs unsalted butter -- chilled and diced
1 cup chopped onion -- (1 small medium)
1 cup corn kernels
1/2 cup red pepper -- seeded, deveined and finely chopped
2 Tbs jalapenos -- seeded and finely chopped
1 3/4 cups yellow cornmeal
1 1/4 cups all-purpose flour
1/4 cup sugar
1 Tbs baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
Freshly ground pepper
1 1/2 cups buttermilk -- or whole milk
3 large eggs
1 1/2 cups grated fontina cheese -- packed, or mild
cheddar cheese
This jalapeno cheese cornbread delivers big time. It's cheesy, it's
spicy, it has fresh corn, and it's so easy to make! No beating is
required, it comes together in 15 minutes and bakes to a golden,
wonderfully textured quick bread.
Prep: 20 min
Cook: 40 min
Total: 1 hr
Preheat oven to 400F /200C
Butter round or square 9" springform pan.
In a skillet over medium heat melt butter.
Add onion and red pepper and cook for a few minutes until a little browned.
Add corn and jalapenos and cook for 1 more minute. Remove from heat
and reserve.
In a large bowl mix cornmeal, flour, sugar, baking powder and soda,
salt and pepper.
Add cold butter and rub with your palms until mixture resembles coarse sand.
In a small bowl mix buttermilk and eggs. Add all at once to the dry
mixture and mix just to combine. Add cheese and sauteed vegetables
and mix well.
Pour into prepared pan and bake 30 to 40 minutes, until golden and
tester comes out clean.
Let cool on wire rack.
Notes: Half recipe: you can make a smaller bread by halving this
recipe, using 2 small eggs and an 8" pan.
Corn: I use frozen corn because it's available year-round, but fresh
corn can be used and even better if it's grilled or roasted.
Cheese: my favorites are white cheddar and fontina. Look for a
semi-hard cheese that is sharp in flavor.
Jalapenos: I like fresh peppers, but canned work just as well. I even
used jalapenos in adobo once (a very small amount as they are very
spicy) and the cornbread was amazing.
Cal 335, Fat 17g, Carb 36g, Sod 777mg, Pro 10g
Review: I made this tonight to go along with some minestrone soup. It
was really delicious and quite substantial with the addition of all
those veggies. I would absolutely make this again. Thanks!
S(Internet address):
https://vintagekitchennotes.com/double-cornbread-with-red-pepper/#tasty-recipes-11846
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Per Serving (excluding unknown items): 315 Calories; 15g Fat (42.2%
calories from fat); 10g Protein; 36g Carbohydrate; 3g Dietary Fiber;
93mg Cholesterol; 602mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean
Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2019 - 1112