Jalapeno Cheddar Cornbread is the
perfect accompaniment to chili during the colder fall and winter months. This
recipe comes together easily and the outcome is classic cornbread with a
cheesy, spicy twist.
Jalapeño Cheddar Cornbread
Ingredients:
·1 cup rice flour
·¾ cup cornmeal
·3 TBS sugar
·2½ tsp baking powder
·¾ tsp salt
·1 TBS butter
·2 eggs, beaten
·1 cup skim milk
·¼ cup extra virgin olive oil
·1½ cup shredded cheddar cheese
·1 jalapeño pepper, chopped
Directions:
Preheat oven to 400˚. Combine flour, cornmeal, sugar, baking powder, and salt in a medium bowl.
Place butter in a 10-12 inch cast-iron skillet or round baking pan. Place in oven for about 3 minutes, or until butter melts. Remove pan from oven and swirl butter in the pan to coat the bottom and sides of the pan.
In a small bowl, combine eggs, milk, and olive oil. Add egg mixture to the flour mixture; stir until just moistened. Fold in cheddar cheese and jalapeño. Pour batter into the buttered, hot skillet.
Bake for 15 minutes, or until a toothpick inserted in the center comes out clean.
Jalapeño Cheddar Cornbread
Ingredients:
·1 cup rice flour
·¾ cup cornmeal
·3 TBS sugar
·2½ tsp baking powder
·¾ tsp salt
·1 TBS butter
·2 eggs, beaten
·1 cup skim milk
·¼ cup extra virgin olive oil
·1½ cup shredded cheddar cheese
·1 jalapeño pepper, chopped
Directions:
Preheat oven to 400˚. Combine flour, cornmeal, sugar, baking powder, and salt in a medium bowl.
Place butter in a 10-12 inch cast-iron skillet or round baking pan. Place in oven for about 3 minutes, or until butter melts. Remove pan from oven and swirl butter in the pan to coat the bottom and sides of the pan.
In a small bowl, combine eggs, milk, and olive oil. Add egg mixture to the flour mixture; stir until just moistened. Fold in cheddar cheese and jalapeño. Pour batter into the buttered, hot skillet.
Bake for 15 minutes, or until a toothpick inserted in the center comes out clean.
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