by Susan Moor
28. September 2010 07:11
What is more inviting in cool weather than the aroma and taste of hot bread? Enjoy the warmth and delicious flavor of this homemade cornbread in just a few easy steps. A perfect accompaniment to chili, soups, stews, and fall barbeques, this will please the whole crowd. Serves 8
Ingredients:
1 cup cornmeal
1 cup flour, sifted
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/4 cup canola oil, chilled
1 cup buttermilk
1 egg, beaten
1/2 cup cheddar cheese
1 jalapeno, finely diced
Directions:
1. Preheat oven to 400 degrees.
2. Mix cornmeal, flour, sugar, baking powder and salt together.
3. Using two knives, working in a cross-hatch motion, cut in oil until crumbly.
4. Mix in jalapeno and cheese. Stir in egg and milk until just blended, do not over mix.
5. Pour batter into a greased hot cast iron pan. Bake for 20 minutes.
Perfect Pairing: Any number of beers will pair well with a cornbread.
However, if you are going for the perfect pairing, and we always are; we’d
recommend an India Pale Ale or IPA. You will particularly enjoy the spicy
jalapeno kick if you wash it down with a nice hoppy Stone IPA with its round
entry that leads to a vibrant, dry medium-full body of caramelized nuts and
grains, candied lemon peels, and fiddle head fern flavors. Finishes with a tangy
citrus marmalade, dry caramel, and slightly smoky hop fade. Oh, yes.
Corn Bread with Jalapeno and Cheddar Cheese.pdf (157.20 kb)
