Spicy roasted red pepper and cheese corn breads
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Yellow cornmeal |
| 1 | cup | All purpose flour |
| 2 | teaspoons | Double acting baking powder |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Sugar |
| 2 | larges | Eggs |
| 1¼ | cup | Buttermilk |
| 3 | tablespoons | Unsalted butter; melted and cooled |
| 4 | Pickled jalapeno chilies; seeded and minced | |
| 1 | cup | Canned creamed style corn |
| 1 | Jar (7 oz) roasted red peppers; drained well, patted dry, and chopped fine (about 3/4 cup) | |
| 2 | cups | Coarsely grated monterey jack |
| ⅓ | cup | Minced fresh coriander |
Directions
Into a bowl sift together cornmeal, flour, baking powder, baking soda, salt and sugar. In a large bowl whisk together the eggs, buttermilk, butter, chilies, and the corn, add the cornmeal mixture and stir batter until it is just combined. Stir in the roasted peppers, Monterey Jack and the coriander, divide the batter among 4 buttered and floured loaf pans, each 5¾ by 3 ¼ by 2-inches, and bake breads in the middle of a preheated 375 degree oven for 45 to 50 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.
Yield: 4 small loaves
Notes: Recipe courtesy of Gourmet Magazine Recipe by: Cooking live Show #9023 Posted to MC-Recipe Digest V1 #967 by "Angele and Jon Freeman" <jfreeman@...> on Dec 19, 1997