* Exported from MasterCook *
Cornbread, Cast Iron Skillet Jalapeno
Recipe By :Lindsay Ponta
Serving Size : 10 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
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1 cup Unbleached All-Purpose Flour
1 cup Medium Grind Cornmeal
1/4 cup Sugar
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
1 cup Buttermilk
2 Eggs
1/4 cup unsalted Butter -- softened
2 cups Sharp Cheddar cheese -- grated, plus more for topping
1 large Jalapeno Pepper -- seeded and minced, plus
more for topping
Why not enjoy the spicier side of brunch? This cheesy, chili-flecked
cornbread is from Lindsay Ponta of Shrimp Salad Circus and is
excellent alongside eggs and pico de gallo.
PREP: 15 minutes
COOK: 20 to 25 minutes
Preheat oven to 425F. Place a 9" cast iron skillet in the oven to warm up.
In a large mixing bowl, combine flour, cornmeal, sugar, baking
powder, baking soda and salt until smooth. In a separate small bowl,
whisk together buttermilk, eggs and butter. Mix until completely smooth.
Pour the wet ingredients over the dry and add jalapeños and cheese.
Using a rubber spatula or wooden spoon, mix until just combined.
Don't over-mix, or you'll end up with dry, tough cornbread. The
batter will be pretty thick, somewhere in between a batter and a
dough in consistency.
Lower oven temperature to 375F. Remove skillet from the oven and
grease the bottom and sides. Scrape batter into the skillet, and use
the spatula or spoon to spread it around until it's flat and even.
Sprinkle a generous handful of cheese over the top, then sprinkle
with a few minced peppers.
Bake on the center rack for 20 to 25 minutes, until a toothpick
inserted in the center comes out clean. Don't bake it for too long,
or it will be dry and crumbly.
Serve immediately with butter and honey, if desired. Store leftovers
covered at room temperature.
Source:
"Bob's Red Mill"
S(Internet address):
https://www.bobsredmill.com/recipes/how-to-make/cast-iron-skillet-jalapeno-cornbread
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Per Serving (excluding unknown items): 273 Calories; 14g Fat (45.2%
calories from fat); 10g Protein; 27g Carbohydrate; 1g Dietary Fiber;
79mg Cholesterol; 618mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1
Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.
NOTES : 2019 - 1129