Diva Q Cornbread

Diva Q Cornbread

1 cup all-purpose flour
3/4 cup cornmeal
2 to 3 tablespoons sugar
2-1/2 teaspoons baking powder
1/2 cup roasted corn (freshly cut from a cob or use frozen)
1 cup shredded Monterey Jack cheese
3/4 teaspoon salt
2 jalepenos finely minced (no seeds or membranes personally)
1/2 tsp chili powder
1 tablespoon butter
2 eggs, beaten
1 cup milk
1/4 cup cooking oil or melted butter

Preheat oven to 400 degrees F. In a medium bowl stir together flour, cornmeal, sugar, chili powder, baking powder, and salt; set aside.
Add the 1 tablespoon butter to a 10-inch cast-iron skillet or a 9×1 1/2-inch round baking pan. Place in oven about 3 minutes or until butter melts. Remove pan from oven; swirl butter in pan to coat bottom and sides of pan.(please note using bacon grease is a good substitute) Meanwhile, in a small bowl combine eggs, milk, jalepenos, cheese and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. (Please don’t overmix) Pour batter into hot skillet or pan. Bake for 15 to 20 minutes or until a wooden toothpick inserted near center comes out clean. Cut into wedges. Serve warm with your BBQ

I also like to sometimes use some nice crisp bacon or pancetta in this bread adds a great flavour.

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