1 1/2 c Yellow cornmeal
1 2/3 c Sifted flour
2/3 c Sugar
1 1/2 ts Salt
1 tb Baking powder
1 ts Baking soda
8 tb Melted butter
1 1/2 c Buttermilk
1/2 c Milk
2 Beaten eggs
Tabasco to taste
4 oz Warm corn kernels
3 oz Grated cheddar cheese
1/4 c Chopped scallions
2 tb Chopped cilantro
Pre-heat the oven to 425 degrees.
In a bowl combine the first 6 ingredients. In another bowl whisk
together the melted butter, buttermilk, milk, beaten eggs, and
Tabasco to taste. Add the dry ingredients and stir to just combine.
Then fold in the warm corn kernels, grated cheddar cheese, chopped
scallions, and chopped cilantro. Pour the mixture into buttered loaf
pans 1 1/2- x 1 1/2- x 3-inches, filling them 2/3 full. Bake for 20
minutes, or until bread is golden brown and a skewer inserted in
center comes out clean.
Recommended drink: Cave Creek Chili Beer
(adapted from a recipe from Virgil’s Restaurant New York City)
Yield: 10 mini loaves
TASTE SHOW #TS4861
Yields
4 servings