Martha Stewarts Jalapeno Corn Bread
Serving Size : 1
Ingredients for prepare Martha Stewarts Jalapeno Corn Bread
:
| Amount | Measure | Ingredient - Preparation Method |
| 8 | tablespoons | unsalted butter - (1 stick) |
| 1/2 | cup | chopped onion |
| 1 | | garlic clove - minced |
| 1 | | red pepper - roasted, peeled, |
seeded and chopped
martha stewarts jalapeno corn bread |
| 1 | | finely-chopped jalapeno pepper- (to 2) |
| 1 | cup | whole kernel corn |
| 1 1/2 | cups | yellow cornmeal |
| 1 | cup | flour |
| 1/2 | cup | sugar |
| 1 | tablespoon | baking powder |
| 1 | teaspoon | salt |
| 1 1/2 | cups | buttermilk |
| 2 | | eggs - beaten slightly |
| 1 | cup | shredded Monterey jack cheese |
recipe Martha Stewarts Jalapeno Corn Bread
Preheat oven to 350 degrees. Melt butter
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in a 10-inch cast-iron skillet over medium-low heat; saute onion, garlic, red pepper, jalapenos, and corn kernels until tender,
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about 5 minutes. In a large bowl, sift together cornmeal, flour, sugar,
Martha Stewarts Jalapeno Corn Bread
baking powder, and salt. Stir in buttermilk and eggs. Add sauteed mixture,
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stir until incorporated. Add cheese and stir. Pour batter back into skillet; bake for 30 to
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35 minutes, until golden brown on edges and firm to touch. Let the corn bread sit
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for 20 to 30 minutes before cutting into wedges. Source: "Martha Stewart Living - " S(Formatted for MC5):
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"by Lynn Thomas - Lynn_Thomas@prodigy.net"
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