Virgil's cornbread
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Yellow cornmeal |
| 1⅔ | cup | Sifted flour |
| ⅔ | cup | Sugar |
| 1½ | teaspoon | Salt |
| 1 | tablespoon | Baking powder |
| 1 | teaspoon | Baking soda |
| 8 | tablespoons | Melted butter |
| 1½ | cup | Buttermilk |
| ½ | cup | Milk |
| 2 | Beaten eggs | |
| Tabasco to taste | ||
| 4 | ounces | Warm corn kernels |
| 3 | ounces | Grated cheddar cheese |
| ¼ | cup | Chopped scallions |
| 2 | tablespoons | Chopped cilantro |
Directions
Pre-heat the oven to 425 degrees.
In a bowl combine the first 6 ingredients. In another bowl whisk together the melted butter, buttermilk, milk, beaten eggs, and Tabasco to taste. Add the dry ingredients and stir to just combine.
Then fold in the warm corn kernels, grated cheddar cheese, chopped scallions, and chopped cilantro. Pour the mixture into buttered loaf pans 1½- x 1 ½- x 3-inches, filling them ⅔ full. Bake for 20 minutes, or until bread is golden brown and a skewer inserted in center comes out clean.
Recommended drink: Cave Creek Chili Beer (adapted from a recipe from Virgil's Restaurant New York City) Yield: 10 mini loaves
TASTE SHOW #TS4861