Free Recipe Martha Stewart s Jalapeno Corn Bread
Recipe Type: M Recipes
Recipe Preparation: bake
Cooking Ingredients for Martha Stewart s Jalapeno Corn Bread Recipe
8 tb Unsalted butter -; (1 stick)
1/2 c Chopped onion
1 Garlic clove; minced
1 Red pepper; roasted, peeled,
Seeded and chopped
1 Finely-chopped jalapeno
-pepper-; (to 2)
1 c Whole kernel corn
1-1/2 c Yellow cornmeal
1 c Flour
1/2 c Sugar
1 tb Baking powder
1 ts Salt
1-1/2 c Buttermilk
2 Eggs; beaten slightly
1 c Shredded Monterey jack
-cheese
Martha Stewart s Jalapeno Corn Bread Preparation
Preheat oven to 350 degrees. Melt butter in a 10-inch cast-iron skillet over medium-low heat; saute onion, garlic, red pepper, jalapenos, and corn kernels until tender, about 5 minutes. In a large bowl, sift together cornmeal, flour, sugar, baking powder, and salt. Stir in buttermilk and eggs. Add sauteed mixture, stir until incorporated. Add cheese and stir. Pour batter back into skillet; bake for 30 to 35 minutes, until golden brown on edges and firm to touch. Let the corn bread sit for 20 to 30 minutes before cutting into wedges. Source: Martha Stewart Living – <www.marthastewart.com> S(Formatted for MC5): by Lynn Thomas – Lynn_Thomas@prodigy.net Per serving: 2375 Calories (kcal); 51g Total Fat; (19% calories from fat); 83g Protein; 394g Carbohydrate; 487mg Cholesterol; 4712mg Sodium Food Exchanges: 17 Grain(Starch); 5 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 6 Fat; 7 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 1
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