MARDI GRAS CORNBREAD
MARDI GRAS CORNBREAD
2 ½ cups of cornmeal (600ml)
1 cup all purpose flour (250ml)
2 tablespoons of baking powder (30ml)
½ cup of brown sugar (125ml)
1 teaspoon of salt (5ml)
2 cups of buttermilk (475ml)
2 eggs
1/3 cup butter, melted (75ml)
1 cup of milk cheddar cheese, grated (250ml)
1 cup corn (fresh or thawed frozen) (250ml)
½ pound crispy fried bacon, crumbled
3 jalapeno peppers, seeds removed and diced
Heat the cast iron skillet over high heat. Let the internal temperature of the grill reach 425ºF. Turn the direct heat under the skillet off and leave the other burners on high.
Mix all the dry ingredients together with a fork. Add the remaining ingredients and mix well. Using corn oil, coat the cast iron skillet well. Pour the batter into the skillet and grill at 425ºF for approximately 20 minutes until golden brown.
Serve warm cut into wedges.
Yield: 8 servings
2 ½ cups of cornmeal (600ml)
1 cup all purpose flour (250ml)
2 tablespoons of baking powder (30ml)
½ cup of brown sugar (125ml)
1 teaspoon of salt (5ml)
2 cups of buttermilk (475ml)
2 eggs
1/3 cup butter, melted (75ml)
1 cup of milk cheddar cheese, grated (250ml)
1 cup corn (fresh or thawed frozen) (250ml)
½ pound crispy fried bacon, crumbled
3 jalapeno peppers, seeds removed and diced
Heat the cast iron skillet over high heat. Let the internal temperature of the grill reach 425ºF. Turn the direct heat under the skillet off and leave the other burners on high.
Mix all the dry ingredients together with a fork. Add the remaining ingredients and mix well. Using corn oil, coat the cast iron skillet well. Pour the batter into the skillet and grill at 425ºF for approximately 20 minutes until golden brown.
Serve warm cut into wedges.
Yield: 8 servings
Comments