Martha stewart's jalapeno corn bread

Yield: 1 servings

Measure Ingredient
8 tablespoons Unsalted butter -; (1 stick)
½ cup Chopped onion
1 Garlic clove; minced
1 Red pepper; roasted, peeled,
Seeded and chopped
1 Finely-chopped jalapeno pepper-; (to 2)
1 cup Whole kernel corn
1½ cup Yellow cornmeal
1 cup Flour
½ cup Sugar
1 tablespoon Baking powder
1 teaspoon Salt
1½ cup Buttermilk
2 Eggs; beaten slightly
1 cup Shredded Monterey jack cheese

Preheat oven to 350 degrees.

Melt butter in a 10-inch cast-iron skillet over medium-low heat; saute onion, garlic, red pepper, jalapenos, and corn kernels until tender, about 5 minutes.

In a large bowl, sift together cornmeal, flour, sugar, baking powder, and salt. Stir in buttermilk and eggs. Add sauteed mixture, stir until incorporated. Add cheese and stir.

Pour batter back into skillet; bake for 30 to 35 minutes, until golden brown on edges and firm to touch. Let the corn bread sit for 20 to 30 minutes before cutting into wedges.

Source: "Martha Stewart Living - <>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 2375 Calories (kcal); 51g Total Fat; (19% calories from fat); 83g Protein; 394g Carbohydrate; 487mg Cholesterol; 4712mg Sodium Food Exchanges: 17 Grain(Starch); 5½ Lean Meat; 2 ½ Vegetable; 0 Fruit; 6 Fat; 7 Other Carbohydrates

Recipe by: Martha Stewart

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