posted by RisaG 12-03-99 7:01 PM
* Exported from MasterCook *
Jalapeno Corn Bread
Recipe By : Every Day's A Party by Emeril Lagasse, p. 286
Serving Size : 12 Preparation Time :0:00
Categories : Bread Corn
Amount Measure Ingredient -- Preparation Method
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1 tbsp vegetable oil + 1/4 cup
1 cup fresh sweet corn kernels -- from -- 1 small ear
1 1/2 cups milk
1 1/2 tsp salt
1/4 cup red bell pepper -- minced
2 tbsp fresh jalapeno -- minced & -- seeded
2 tbsp sugar
1 cup yellow cornmeal
1 cup all-purpose flour
2 tsp baking powder
2 lg eggs
Preheat oven to 425°F. Grease a 12 mold muffin tin with 1 tbsp of vegetable oil (or a bread pan).
In a large saucepan over medium-high heat, combine 1 cup of the milk, the corn, and 1/2 tsp of the salt. Bring to a boil, reduce the heat to medium, and cook, stirring occasionally, for 15 minutes. Remove from the heat. Add the red bell pepper and jalapeno.
In a large mixing bowl, combine the sugar, cornmeal, flour, the remaining 1 tsp salt, and the baking powder. Mix well. Add the remaining 1/4 cup vegetable oil, the remaining 1/2 cup milk, the eggs, and the corn mixture. Mix well.
Spoon a heaping 1/4 cup of batter into each muffin tin (or all the batter into the bread pan) and bake until lightly golden, 20-25 minutes or until golden brown (possibly more for the bread). Remove from the oven and cool for 3 minutes, then remove from the muffin pan and serve warm (or remove from bread pan).
Makes 1 dozen muffins or 1 loaf bread.
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