Sunday, October 11, 2009

Once more from the farmers market

What did I make with the cornmeal from Ernst Farm? Here it is:

1 cup Ernst Farm stone-ground cornmeal
1 cup unbleached all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
6 ounces cheddar or similar cheese
3 small skinny medium hot peppers from the farmers market (or jalapenos)
2 large eggs, lightly beaten
1 cup milk
1/3 cup vegetable oil

  • Preheat the oven to 400°F. Grease an 8-inch-square baking pan.
  • Remove seeds from the peppers. Mince 1 of the peppers. Slice the other 2 peppers.
  • Grate cheese & divide it into 2 parts, one 4 ounces, one 2 ounces (approximately)
  • Combine the cornmeal, flour, sugar, baking powder, salt, and 4 ounces of the grated cheese in a medium bowl; mix well.
  • Combine the 1 minced pepper, eggs, milk, oil, in a small bowl; mix well.
  • Add the milk mixture to the flour mixture and stir just until blended. Pour into the prepared pan.
  • Arrange the pepper slices evenly on top of the batter and sprinkle with the remaining 2 ounces of cheese.
  • Bake for 20 to 25 minutes, or until a wooden pick inserted into center comes out clean. Turn oven to broil and briefly finish browning the cheese on top.
  • Serve warm.

For my other spicy cornbread recipe see this post from last year.

1 comment:

Lydia (The Perfect Pantry) said...

I love my cornbread with a bit of heat, too. Jalapenos or canned green chiles (drained and dried) are what I usually have on hand.