Wednesday, 26 December 2012

Cheese Cornbread,Now with EXTRA Cheesy Goodness

Allow me to introduce you to the magic cheese cornbread. Your wife will be satisfied. Your friends will be satisfied, you will be satisfied and you will be grateful for the ritual that lies within this sacred text that will elevate, motivate and precipitate the love you share through cornbread.
Get your self ready with
Cheesy Crusted Cornbread 
1 c flour
1 c cornmeal
1/4 c sugar
1 1/2 tsp baking soda
1/2 tsp salt
1 c plain nonfat yogurt or buttermilk
1  egg, beaten (or 1 egg substitute)
2 TBSP oil
1/3 c milk 
1/2 c whole kernel corn (optional)
2 - 3 medium jalapeño peppers (1 red, 1 green looks great)
1/2 c shredded sharp cheese 

Need: mixing bowl for drys
mixing bowl for wets
1 loaf pan lightly greased
assorted mixing and scraping tools
400 degrees oven

1  Preheat oven to 400 degrees F.
2  In a medium mixing bowl, combine dry ingredients.
3  in wet bowl stir in yogurt, milk, egg, corn & jalapeño
4  mix wets into dry with minimal folds
5  pour into a greased loaf pan, or use cast iron skillet like a pro
6  spread cheese over the top evenly, use a knife to cut the cheese into the batter
7  bake for approximately 30 minutes.
8  marvel at your delight
Jalapeño peppers make the batter looks so pretty
Remember the sacred rite of cutting the cheese (pffft!) is the key to the delicious crust.

No comments:

Post a Comment