Cornbread with Cheddar, Jalapeño, and Green Onions
Baking and Desserts • Mexican
Description
Buttermilk can be substituted with yogurt. Butter can be replaced with olive oil. The batter can be divided into 3 small loaf pans, resulting in 3 loaves of bread. This bread can be served with a spicy appetizer that you can find at a common American restaurant.
Ingredients
- Buttermilk 10 fl oz
- Butter 0 oz
- Coarse Cornmeal 5 oz
- Wheat Flour 0 oz
- Baking Powder 0 oz
- Salt 0 oz
- Sugar 0 oz
- Egg white 1 piece
- Scallions 2 stalks
- Habanero Pepper 1 piece
- Cheshire Cheese 5 oz
Step-by-Step Guide
Step 1
Preheat the oven to 375°F.
Step 2
Place the butter in a square 20x20 cm pan and set it over medium heat. Heat well for about 2 minutes and turn off the heat.
Step 3
Meanwhile, mix the dry ingredients in a bowl. In another bowl, combine the buttermilk and egg. Mix both mixtures together. Add the grated cheddar, finely chopped green onions, and finely chopped jalapeño. If the mixture is too thick, add more buttermilk or milk. Pour the batter into the greased pan and smooth the top.
Step 4
Place in the oven and bake for about 30 minutes until done and golden brown. Serve hot or warm.
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