Yield: 1 servings
|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 tablespoon||Baking powder|
|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 - <www.marthastewart.com>" 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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