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  • 2 ounces flour (about 1/3 cup*)
  • 6 ounces cornmeal (a heaping cup*)
  • 1 teaspoon baking powder
  • 3-fingered pinch of salt (a teaspoon if you must)
  • 2 ounces sugar (about 4½ tablespoons*)
  • 8 ounces milk
  • 2 large eggs
  • 4 ounces butter, melted but cool
  • 3 - 4 jalapeno peppers, seeded and diced
  • 1 ½ cups fresh corn
  • Preheat oven to 350 degrees.
  • Combine the flour, cornmeal, baking powder, salt and sugar in a mixing bowl.
  • Combine the milk and eggs and whisk to combine, add the butter, whisking.
  • Combine the wet and dry ingredients, stirring till all ingredients are well incorporated, stir in the jalapenos and corn.
  • Pour batter into a buttered or oiled loaf pan (or vessel of your choice, such as a cast iron skillet) and bake till the interior is no longer wet, about 30 minutes.

( *consider adding “buy a scale” to your to do list)


From Michael Ruhlman, http://blog.ruhlman.com/

recipes/breads/jalapeno_cornbread.txt · Last modified: 2017/12/19 19:42 by admin

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