Tuesday, February 1, 2011

Gotta start Somewhere...

Sweet Jalapeño Corn Bread 
• 1 Cup White Flour
• ¾ Cup of Corn Meal
• ¼ cup white sugar
• 1 teaspoon of baking powder
•1 teaspoon of baking soda
• Pinch of salt
• 1 1/3 cups of 10% cream
• ¼ or more cups of melted butter
• 1 egg
• ¼ cup honey
• 1 cup of corn kernels fresh or canned
• 2 Jalapeño peppers seeded and cored, finely diced.
• 1 cup cheddar cheese
• 3 teaspoons of vanilla extract
Add the dry ingredients in a large mixing bowl and then add the wet ingredients, mix thoroughly; the batter should be about the consistency of thick pancake batter. Pour into a large baking dish no more than 2 inches deep. It will take forever to bake in a loaf dish and probably burn in the process, so don’t do it.
425 degrees, bake for 30 -40 minutes. 
To add a little to the process, grate cheese on top of the loaf before it goes into the oven. Baste the bread at the 1/3 and 2/3 point of cooking with Jack Daniels and honey mix (or equivalent, it’s the whiskey flavour that matters) to get a nice golden brown sheen on the top of the loaf and a touch of oaky flavour.

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