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Categories:
butter shortening Serranos garlic flour cornmeal sugar baking powder salt eggs milk fresh cilantro olive oil
Viewed: 16 - Published at: 3 years agoIngredients
- 1/4 pound unsalted butter (1 stick)
- 8 tablespoon shortening
- 4 serranos, seeded and minced
- 3 garlic cloves, minced
- 1 cup all-purpose flour
- 1 1/4 cups blue cornmeal
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 1/2 teaspoons salt
- 3 large eggs
- 1 1/4 cups milk, at room temperature
- 3 tablespoons chopped fresh cilantro
- Olive oil for brushing
Method
- Preheat the oven to 400F.
- Place a well-seasoned cast-iron skillet in the oven to warm for at least 5 minutes.
- Gently melt the butter and shortening in a small saucepan over low heat.
- Add the serranos and garlic, and saute for 10 minutes.
- Sift together the flour, cornmeal, sugar, baking powder, and salt in a large bowl.
- Beat the eggs, lightly in a medium bowl.
- Add the serranos and garlic, and saute for 10 minutes.
- Sift together the flour, cornmeal, sugar, baking powder, and salt in a large bowl.
- Beat the eggs lightly in a medium bowl.
- Add the serrano mixture and stir in the milk.
- Pour the liquid ingredients into the dry ingredients; beat just until smooth.
- Add the cilantro.
- Remove the cast-iron skillet from the oven and brush generously with the oil.
- Reheat the skillet for about 2 minutes, then fill with batter.
- Bake in the center of the oven for 20 to 25 minutes or until the cornbread is lightly browned but still blue and springy to the touch.
