Chili Cheese Corn Bread Recipe
Ingredients
1 cup yellow corameal
1 cup flour
1 teaspoon sugar
2 tablespoons minced onions or scallion
1 teaspoon salt
2 eggs
1 to 2 pickled jalapeno peppers, minced
1 cup milk
1 cup corn kernels
1 1/2 cups grated sharp Cheddar cheese
6 tablespoons unsalted butter, melted and cooled
Directions
Sift the cornmeal, flour, sugar, and salt.
In a bowl combine the eggs, milk, corn, 41/2 tablespoons of the butter, the onions and peppers.
Stir into the cornmeal mixture just until combined.
Fold in 1 1/4 cups of the cheese.
Pour the batter into a hot buttered 9 inch cast iron skillet or baking pan; sprinkle the top with the remaining cheese and drizzle it with the remaining butter.
Bake in a 425° F oven for 25 to 30 minutes, or until a knife inserted in the center comes out clean.
Let cool in the skillet on a rack for 5 minutes invert onto the rack to remove, and cool for 5 minutei more.
In a bowl combine the eggs, milk, corn, 41/2 tablespoons of the butter, the onions and peppers.
Stir into the cornmeal mixture just until combined.
Fold in 1 1/4 cups of the cheese.
Pour the batter into a hot buttered 9 inch cast iron skillet or baking pan; sprinkle the top with the remaining cheese and drizzle it with the remaining butter.
Bake in a 425° F oven for 25 to 30 minutes, or until a knife inserted in the center comes out clean.
Let cool in the skillet on a rack for 5 minutes invert onto the rack to remove, and cool for 5 minutei more.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
