Jalapeno Cheddar Corn Cornbread By seasonsandsuppers.ca
Delicious skillet cornbread, flavoured with roasted jalapenos, cheddar cheese and corn kernels. A great use for left-over cooked corn!
Prep time: Cook time: Total time:
Yield: 8 Servings
Ingredients: 1 1/4 cups all-purpose flour 1 cup fine cornmeal 1 Tbsp baking powder 1 1/2 tsp kosher salt (1 tsp. if using fine salt) 4 large eggs * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Place diced jalapenos in skillet, then place in a 10-inch top diameter cast iron skillet in cold oven on middle rack. Preheat oven to 400and leave skillet with jalapenos in oven as it preheats. in pre-heating oven. Check periodically to make sure they aren't burning and to give them a quick stir. Remove when they are lightly browned and allow to cool. Return skillet immediately to oven.
In a small bowl, whisk together the flour, cornmeal, baking powder, and salt. Set aside.
In a medium bowl, lightly beat eggs in a medium to blend. Whisk in corn/cream mixture and cheddar cheese. Set aside.
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