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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Where There's Smoke There's Fire Cornbread Recipe

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This recipe for Where There's Smoke There's Fire Cornbread is from Bernie Hamm's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ear corn or 3/4 cup frozen corn
1 small onion, chopped
1/8 teaspoon salt
1/8 teaspoon cayenne
9 tablespoons unsalted butter, divided
1.25 cups milk
1.5 cups unbleached flour
1 cup fine cornmeal
1 tablespoon baking powder
2.5 tablespoons sugar
2 eggs, beaten
1/4 cup shredded smoked Cheddar cheese
1-2 jalapeño peppers
Directions:
Directions:
Preheat oven to 375ºF. Saute corn, onion, salt, cayenne pepper in a tablespoon butter in a skillet for 5 minutes or until tender. Heat milk and the remaining butter in a saucepan until butter melts. Remove from heat. Let mixture cool.

Combine flour, cornmeal, baking powder, and sugar in a separate mixing bowl; set aside. Whisk eggs into cooled milk and butter mixture. Seed and chop jalapeño peppers. Stir into egg mixture. Add egg mixture, sautéed corn mixture, and cheese to dry ingredients and mix into blended; batter should be lumpy.
Pour batter into a greased nine inch round pan or cast iron skillet. Bake for 20-25 minutes.
Number Of Servings:
Number Of Servings:
1 loaf - varies
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
For extra punch, garnish with sliced jalapeño peppers.

 

 

 

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