Spicy Roasted Red Pepper and Cheese Corn Breads

Title:
Spicy Roasted Red Pepper and Cheese Corn Breads

Yield:
1 Servings

Categories:
Cooking




Ingredients:





     2 c  Yellow cornmeal


     1 c  All purpose flour


     2 ts Double acting baking powder


     1 ts Baking soda


     1 ts Salt


     1 tb Sugar


     2 lg Eggs


 1 1/4 c  Buttermilk


     3 tb Unsalted butter; melted and


          -cooled


     4    Pickled jalapeno chilies;


          -seeded and minced


     1 c  Canned creamed style corn


     1    Jar (7 oz) roasted red


          -peppers; drained well,


          -patted dry, and chopped


          -fine (about 3/4 cup)


     2 c  Coarsely grated monterey


          -jack


   1/3 c  Minced fresh coriander






 Into a bowl sift together cornmeal, flour, baking powder, baking soda, salt


 and sugar. In a large bowl whisk together the eggs, buttermilk, butter,


 chilies, and the corn, add the cornmeal mixture and stir batter until it is


 just combined. Stir in the roasted peppers, Monterey Jack and the


 coriander, divide the batter among 4 buttered and floured loaf pans, each
5


 3/4 by 3 1/4 by 2-inches, and bake breads in the middle of a preheated 375


 degree oven for 45 to 50 minutes, or until a tester comes out clean. Remove


 the breads from the pans and let them cool, right sides up, on a rack. The


 breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or


 frozen for 1 month.


 


 Yield: 4 small loaves


 


 Notes: Recipe courtesy of Gourmet Magazine


 


 Recipe by: Cooking live Show #9023


 


 Posted to MC-Recipe Digest V1 #967 by "Angele and Jon Freeman"


 
on Dec 19, 1997