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Recipe: Hot and Sassy Cornbread (using corn, sour cream and jalapeno peppers)

Breads - Muffins, Quick Breads
HOT AND SASSY CORNBREAD

1 cup stone-ground yellow cornmeal
3/4 cup unbleached all-purpose flour
1/4 cup whole-wheat flour
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
Freshly ground black pepper (to taste)
1 cup canned cream-style corn
1/2 cup corn kernels
1/2 cup sour cream
1/2 cup milk
2 eggs, lightly beaten
2 tablespoons vegetable oil
1 tablespoon (packed) light brown sugar
1 to 2 fresh jalapeno peppers, minced

Preheat the oven to 400 degrees F. Butter an 8-inch square baking pan.

Toss the dry ingredients together in a mixing bowl.

In another bowl, stir the cream-style corn and all the remaining ingredients together until smooth. Add half the liquid mixture to the dry mixture, stirring just until blended. Add the remaining liquid and again stir until just blended. Pour the batter into the prepared pan.

Bake until the top is golden and a knife inserted in the center comes out clean, 25 minutes. Cool slightly in the pan before cutting into squares.

Source: The New Basics Cookbook by Julee Rosso and Sheila Lukins
MsgID: 0224088
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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