* Exported from MasterCook II *
Bill Neal's Mexican Corn Bread 1990
Recipe By : Gourmet Magazine - January 1991
Serving Size : 1 Preparation Time :1:00
Categories : Breads
Ethnic - Mexican
Amount Measure
Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Cups
Cornmeal
1/2 Cup
Flour,All-Purpose
1 Tablespoon
Sugar (or to taste)
2 Teaspoons
Baking Powder,Double-Acting
1 Teaspoon
Baking Soda
1 Teaspoon
Salt
1 Cup
Cheddar,Sharp,Grated
3
Jalapeno Chilies,Fresh,Seeded,Chopped
2 Large
Eggs
1 1/2 Cups
Buttermilk
3 Tablespoons
Butter,Unsalted
1) Heat a seasoned 9-inch cast-iron skillet or heavy cake pan over low heat.
2) Into a bowl, sift together the cornmeal, flour, sugar, baking powder, baking soda and salt. Add the Cheddar and the chilies and toss the mixture well.
3) In a small bowl, whisk together the eggs and the buttermilk.
4) In the skillet, melt the butter and whisk it into the buttermilk mixture.
5) Working quickly, add the buttermilk mixture to the cornmeal mixture, stir the batter until it is combined well and pour it into the heated skillet.
6) Bake the corn bread in the middle of a preheated 220° C (425° F) oven for 25 to 30 minutes, or until it pulls away from the side of the skillet and the top is browned slightly.
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