HEAVEN ON SEVEN CORN BREAD
"I always make my corn bread moist and sweet, like cake. On the other hand, I almost always make it with jalapenos and cheddar cheese, an option here. If you aren't able to serve this hot out of the oven, experiment with reheating for afew seconds in the microwave. The cheese tastes lots better when it's bubbly."
1 1/3 cups all-purpose flour
1 cup plus 2 tablespoons finely ground corn flour*
2/3 cup granulated sugar
5 teaspoons baking powder
1/2 teaspoon kosher salt
1 large egg
1 1/3 cups milk
5 tablespoons unsalted butter, melted
1 teaspoon bacon drippings, optional
Preheat the oven to 350 degrees F. Grease an 8 by 8-inch baking pan.
Combine the flours, sugar, baking powder, and salt in a large bowl.
In a small bowl, lightly beat the egg, then whisk in the milk, butter, and bacon drippings. Pour the wet ingredients into the flour mixture and mix until smooth. Transfer to the prepared pan.
Bake 50 minutes, until golden brown. Cool slightly before cutting.
*Corn flour is available in some grocery stores with ethnic-food sections.
VARIATION:
CHEDDAR-JALAPENO CORN BREAD:
For variety, fold 1 cup grated cheddar cheese and 3 tablespoons seeded, chopped jalapeno into the batter after combining the wet and dry ingredients.
Makes 1 (8-inch) cornbread, 6-8 servings
Source: The Heaven on Seven Cookbook by Jimmy Bannos and John Demers
"I always make my corn bread moist and sweet, like cake. On the other hand, I almost always make it with jalapenos and cheddar cheese, an option here. If you aren't able to serve this hot out of the oven, experiment with reheating for afew seconds in the microwave. The cheese tastes lots better when it's bubbly."
1 1/3 cups all-purpose flour
1 cup plus 2 tablespoons finely ground corn flour*
2/3 cup granulated sugar
5 teaspoons baking powder
1/2 teaspoon kosher salt
1 large egg
1 1/3 cups milk
5 tablespoons unsalted butter, melted
1 teaspoon bacon drippings, optional
Preheat the oven to 350 degrees F. Grease an 8 by 8-inch baking pan.
Combine the flours, sugar, baking powder, and salt in a large bowl.
In a small bowl, lightly beat the egg, then whisk in the milk, butter, and bacon drippings. Pour the wet ingredients into the flour mixture and mix until smooth. Transfer to the prepared pan.
Bake 50 minutes, until golden brown. Cool slightly before cutting.
*Corn flour is available in some grocery stores with ethnic-food sections.
VARIATION:
CHEDDAR-JALAPENO CORN BREAD:
For variety, fold 1 cup grated cheddar cheese and 3 tablespoons seeded, chopped jalapeno into the batter after combining the wet and dry ingredients.
Makes 1 (8-inch) cornbread, 6-8 servings
Source: The Heaven on Seven Cookbook by Jimmy Bannos and John Demers
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