Spicy Jalapeno-Cheddar Cornbread
Makes 1 8-inch square
Ingredients
1 ½ cups unbleached all purpose flour
1 ⅓ sharp cheddar cheese, shredded
1 cup yellow cornmeal
2 teaspoons baking powder
⅜ teaspoon cayenne pepper
¼ teaspoon baking soda
½ teaspoon salt
2 tablespoons packed light brown sugar
¾ cup frozen kernels thawed
1 cup buttermilk
2 large eggs
8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
1 medium jalapeno chili, chopped fine (cored and seeded)
Directions
Adjust oven rack to middle position; heat oven to 400 degrees. Spray 8-inch square baking dish with non stick spray (or unsalted butter). Whisk flour, ¾ cup cheddar cheese, cornmeal, baking powder, baking soda, chopped jalapeno, cayenne pepper and salt in medium bowl until combined. Set aside.
In a food processor or blender, process brown sugar, thawed corn kernels, and buttermilk until combined about 5 seconds. Add eggs and process until well combined (corn lumps will remain) about 5 seconds longer.
Using a spatula, make well in center of dry ingredients; pour wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened.
Pour batter into prepared baking dish; smooth surface with spatula and top with the remaining shredded cheese. Bake until deep golden brown and toothpick inserted in center comes out clean, 25-35 minutes.
Cool on wire rack for ten minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until just warm. Cut into pieces and serve.
Recipe courtesy of America's Test Kitchen
The CookingBites recipe challenge: chilli peppers
Makes 1 8-inch square
Ingredients
1 ½ cups unbleached all purpose flour
1 ⅓ sharp cheddar cheese, shredded
1 cup yellow cornmeal
2 teaspoons baking powder
⅜ teaspoon cayenne pepper
¼ teaspoon baking soda
½ teaspoon salt
2 tablespoons packed light brown sugar
¾ cup frozen kernels thawed
1 cup buttermilk
2 large eggs
8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
1 medium jalapeno chili, chopped fine (cored and seeded)
Directions
Adjust oven rack to middle position; heat oven to 400 degrees. Spray 8-inch square baking dish with non stick spray (or unsalted butter). Whisk flour, ¾ cup cheddar cheese, cornmeal, baking powder, baking soda, chopped jalapeno, cayenne pepper and salt in medium bowl until combined. Set aside.
In a food processor or blender, process brown sugar, thawed corn kernels, and buttermilk until combined about 5 seconds. Add eggs and process until well combined (corn lumps will remain) about 5 seconds longer.
Using a spatula, make well in center of dry ingredients; pour wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened.
Pour batter into prepared baking dish; smooth surface with spatula and top with the remaining shredded cheese. Bake until deep golden brown and toothpick inserted in center comes out clean, 25-35 minutes.
Cool on wire rack for ten minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until just warm. Cut into pieces and serve.
Recipe courtesy of America's Test Kitchen
The CookingBites recipe challenge: chilli peppers
