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Categories:
yellow cornmeal flour double-acting baking powder baking soda salt sugar eggs buttermilk unsalted butter jalapeno chilies corn red peppers fresh coriander
Viewed: 39 - Published at: 4 years agoIngredients
- 2 cups yellow cornmeal
- 1 cup all-purpose flour
- 2 teaspoons double-acting baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 large eggs
- 1 1/4 cups buttermilk
- 3 tablespoons unsalted butter, melted and cooled
- 4 pickled jalapeno chilies, seeded and minced (wear rubber gloves)
- 1 cup canned cream-style corn
- a 7-ounce jar roasted red peppers, drained well, patted dry, and chopped fine (about 3/4 cup)
- 2 cups coarsely grated Monterey Jack
- 1/3 cup minced fresh coriander
Method
- Into a bowl sift together the cornmeal, the flour, the baking powder, the baking soda, the salt, and the sugar.
- In a large bowl whisk together the eggs, the buttermilk, the butter, the chilies, and the corn, add the cornmeal mixture, and stir the batter until it is just combined.
- Stir in the roasted peppers, the Monterey Jack, and the coriander, divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2-inches, and bake the breads in the middle of a preheated 375F.
- oven for 45 to 50 minutes, or until a tester comes out clean.
- Remove the breads from the pans and let them cool, right sides up, on a rack.
- The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.
