Yankee Cornbread

[mamster]

Yankee Cornbread

Serves 4.

• 1-1/2 c yellow cornmeal
  
• 1-1/2 c flour
  
• 2/3 c sugar
  
• 1-1/2 tsp salt (or 1 tbsp kosher salt)
  
• 1 T baking powder
  
• 1 tsp baking soda
  
• 1 stick butter, melted
  
• 1/2 c milk
  
• 1-1/2 c buttermilk
  
• 2 eggs, beaten
  
• 1 jalapeno pepper, minced
  
• 4 oz corn kernels (fresh, frozen, or canned)
  
• 3 oz cheddar cheese, grated
  
• 1/4 c minced scallions
  
• 2 T chopped cilantro
  

1. Preheat the oven to 425 F.

2. Combine the first six ingredients in a large bowl.

3. In another bowl, combine the butter, buttermilk, milk, and eggs, and turn with a whisk until combined. Pour over the dry ingredients all at once and stir until just combined. Add the jalapeno, corn kernels, cheese, scallions, and cilantro and again stir until just combined.

4. Pour the mixture into five buttered mini-loaf pans. I use foil pans from the grocery store, which makes the bread easy to transport and give away. The pans are about 6"x3.5"x2". Bake 25 minutes and serve

Keywords: Side, Bread, American, The Daily Gullet

( RG503 )