Jalapeno Corn Bread
List of Ingredients
This sweet and hot corn bread is delicious on its own or topped with a
creamy spread. If you don't have a 12-inch loaf pan, make the corn bread in
two 8-by-5-inch pans
1 tablespoon olive oil
1/4 cup finely chopped seeded jalapenos
1/4 cup finely chopped red bell pepper
1/4 cup fresh or thawed frozen corn kernels
3/4 cup sugar
1/2 cup vegetable oil
1 3/4 cups all-purpose flour
1 1/4 cups medium-grind cornmeal
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
4 large eggs, lightly beaten
Recipe
MAKES ONE 12-BY-4 1/2 -INCH LOAF
Preheat the oven to 400. Butter a 12-by-4 1/2 -inch loaf pan. Heat the
olive oil in a small skillet. Add the jalapenos, red pepper and corn and
cook over moderate heat, stirring, until wilted, about 4 minutes. Scrape the
mixture onto a plate and let cool completely.
In a large bowl, dissolve the sugar in 1/2 cup of water. Stir in the
vegetable oil. In a medium bowl, sift together the flour, cornmeal, baking
powder and salt. Using an electric mixer, beat the dry ingredients into the
sugar mixture. Add the eggs and the cooked vegetables and beat until just
blended.
Scrape the batter into the prepared pan and bake for about 45 minutes, or
until golden brown and a cake tester inserted in the center comes out clean;
if the top browns too quickly, cover it with foil. Turn the corn bread out
onto a rack to cool before slicing. (MAKE AHEAD: The corn bread can be
wrapped well and frozen for up to 1 week or kept at room temperature for up
to 2 days.)
posted by Mimi on bread-recipes
|
|
member logon
