Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Jalapeño-Cheddar Corn Bread

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Jalapeño-Cheddar Corn Bread Empty Jalapeño-Cheddar Corn Bread

    Post by Lobo Mon 11 Jan 2016, 11:54 pm

    Jalapeño-Cheddar Corn Bread Img55l
    Jalapeño-Cheddar Corn Bread
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    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Servings: 10
    Laced with jalapeño peppers and enriched with cheddar cheese, this corn bread is the perfect accompaniment to a hearty chili or stew.






    • 917

    Ingredients:


    • 1 cup finely ground cornmeal
    • 1 cup all-purpose flour
    • 1 Tbs. baking powder
    • 1 tsp. salt
    • 1/4 tsp. cayenne pepper
    • 1/4 cup sugar
    • 1/4 cup finely chopped seeded jalapeño peppers
    • 3/4 cup grated sharp cheddar cheese
    • 1 egg
    • 1 cup buttermilk
    • 4 Tbs. (1/2 stick) unsalted butter, melted

    Jalapeño-Cheddar Corn Bread Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.

    Directions:

    Preheat an oven to 400°F. Grease a 10-inch cast-iron fry pan.

    In a large bowl, stir together the cornmeal, flour, baking powder, salt, cayenne, sugar, jalapeños and cheese. Make a well in the center.

    In another bowl, whisk together the egg, buttermilk and melted butter until just blended. Pour the egg mixture into the well in the cornmeal mixture and fold gently until the batter is blended and no lumps remain.

    Spoon the batter into the prepared pan. Bake until a toothpick inserted into the center of the corn bread comes out clean, 20 to 25 minutes. Transfer the pan to a wire rack and let cool for at least 15 minutes before serving. Cut the corn bread into wedges and serve. Serves 8 to 10.
    Williams-Sonoma Kitchen.

      Current date/time is Tue 28 May 2024, 11:59 pm