Saturday, March 20, 2010
mini corn bread
As I said in a previous post, I am not too familiar with Southern Food. Corn bread I have tasted a few times, it was generally too sweet and too dry for my liking...
I read a lot of recipes and played around with a few, combined, added ingredients.
I am still not convinced that this alone will be a bite for the Victoire Wild West Party - it needs a little kick. Dipped in chili? Served with a dollop of whipped cream with lime and cilantro?
These were quite better than what I had tasted before, I had never had cornbread with corn in it - I like that the sweetness comes from a little burst of vegetable rather than from the bread itself.
Vegetable Cheddar Mini Corn bread
Makes 12 mini muffins
1 cup all-purpose flour
1/3 cup yellow cornmeal
1 Tbsp sugar
2 tsp baking powder
1/2 tsp kosher salt
3/4 cup milk
1 extra large egg, lightly beaten
2 Tbsp unsalted butter, melted, plus extra to grease the muffin tins
1/2cup extra sharp Cheddar cheese, grated
1 scallion, chopped (white and green parts), plus extra for garnish
1 seeded and minced fresh jalapeno pepper (or less)
1/4 red bell pepper, minced
1/3 cup frozen or fresh corn
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't over mix. Mix in most of the cheddar, the scallion, jalapenos, bell pepper and corn and allow the mixture to sit at room temperature for 20 minutes. While the mixture is resting, preheat the oven to 350 degrees and grease your muffin tins.
Pour the batter into the prepared pan, and sprinkle with the remaining Cheddar and the extra scallion. Bake for 20 to 25minutes, or until a toothpick comes out clean.