Yield: 1 servings
|2 cups||All-purpose flour|
|1 teaspoon||Baking powder|
|⅓ cup||Granulated sugar|
|⅔ cup||Frozen Corn Niblets|
|1 \N||Sweet red pepper, diced|
|½ teaspoon||Black pepper, freshly ground|
|1 \N||Jalapeno pepper, diced|
|1 cup||Mozzarella cheese|
MONTANA CAFE'S CORNBREAD
Montana Cafe has the best ever cornbread and as none that I have baked has even come close, could you getus the recipe writes B.Merkligter of Toronto. Chef Richard Crevier, who took command of the kitchen a few weeks ago is happy to share it with us. He trained at the Toronto's Sutton Place Hotel and worked in various restaurants and the catering business. Crevier say that food here has a "casual" theme.
1. Melt honey and butter. Combine all other ingredients in a mixing bowl. Stir honey-butter into mixture. (Batter is thick) 2. Spoon batter into alioghtly oiled loaf pan (10 by 3 or 8 by 4-inch or two smaller pans) filling ¾ full. Bake in 375F oven for 50 to 60 minutes or until tester inserted in the center comes out clean.
3. Let it stand 15 minutes before slicing and serving.
From A Column By Mary McGrath In The Toronto Star's Starweek Magazine: "Montana Cafe's Cornbread.
Transcribed By: S. Lefkowitz
Submitted By SAM LEFKOWITZ On 09-23-95