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RECIPE OF THE WEEK
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Corn Bread
1 1/2 cups cornmeal
1 1/2 cups all purpose flour
1 Tbs baking powder
1 tsp baking soda
1 tsp salt
1/2 cup honey
1 1/2 cups buttermilk
2 large eggs
3 Tbs vegetable oil ( plus 1/4 cup for skillet)
2 ears fresh corn ( about 1 cup) off the cob
1 small jalepeno de-seeded and minced
Pre-heat oven to 425 degrees and place a 10 inch cast iron skillet in it to warm up. Combine the dry ingredients in a large bowl, stirring well. Combine the wet ingredients in another bowl, stirring well. When the skillet is hot, cook corn and jalepeno peppers in 1/4 cup vegetable oil for a few minutes, (in the skillet in the oven). Combine wet and dry ingredients, pull skillet out of the oven, add cornbread mixture, stir it up and bake in the oven for about 20 minutes. Let it cool in the pan for a few minutes, slice and serve.
Serves 6-8
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