Hot and sassy cornbread
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Stone-ground yellow cornmeal |
| ¾ | cup | Unbleached all-purpose flour |
| ¼ | cup | Whole-wheat flour |
| 1 | teaspoon | Baking powder |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Baking soda |
| Freshly ground black pepper to taste | ||
| 1 | cup | Canned cream style corn |
| ½ | cup | Fresh or frozen kernels; thawed if frozen |
| ½ | cup | Sour cream |
| ½ | cup | Milk |
| 2 | Eggs; slightly beaten | |
| 2 | tablespoons | Vegetable oil |
| 1 | tablespoon | (packed) light brown sugar |
| Fresh peppers of choice; minced, (the recipe said 1-2 jalapenos) | ||
Directions
from "The New Basics" Cookbook
1. Preheat oven to 400F. Butter an 8-inch square baking pan 2. Toss the dry ingredients together in a medium bowl 3. In another bowl, stir the cream-style corn and all the remaining ingredients together until smooth. Add half the liquid mixture to the dry mixture stirring until just blended.Add the remaining liquid and again stir until just blended. Pour the batter into the prepared baking pan.
4. Bake until the top is golden and knife inserted in the center comes out clean, 25 minutes. Cool slightly in the pan before cutting into squares.
Posted to CHILE-HEADS DIGEST by Suzanne <suz@...> on Sep 28, 1999, converted by MM_Buster v2.0l.