Monday, October 09, 2006

Jalapeno Jack & Cheddar Cornbread

From: The Culinary Institute of America Breakfasts & Brunches

1 1/2 C yellow cornmeal
1 1/2 C all-purpose flour
1/4 C sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 C buttermilk
3 large eggs
1/4 C butter, melted
1/3 C shredded sharp cheddar cheese
1/3 C shredded jalapeno Jack cheese
1 Tbsp minced jalapenos

Preheat the oven to 375. Lightly grease a 9x12" baking pan.
Sift the cornmeal, flour, sugar, baking powder, baking soda, and salt together into a mixing bowl. Make a well in the center of the cornmeal mixture.
In a separate bowl, blend the buttermilk, eggs, and butter. Add the buttermilk mixture to the cornmeal mixture and stir by hand just until the batter is evenly moistened. Add the cheeses and jalapenos and blend just until evenly distributed throughout the batter.
Spread the batter evenly in the prepared pan. Bake until a skewer inserted into center of the cornbread comes out clean and the top is golden brown, 30 minutes.
Cool the cornbread in the pan before cutting into individual servings. Serve warm or at room temperature.

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