Sunday, January 1, 2017

Luckenbach Jalapeño Cheddar Cornbread

1/2 cup whole milk 
1/2 cup buttermilk 
1 egg 
2 tablespoons Crisco
1 tablespoons butter
1 tablespoon sugar 
1/2 teaspoon salt 
2 teaspoons baking powder 
1 cup cornmeal 
1/3 cup all purpose flour 
1 ½ tablespoons chopped jalapenos, fresh or pickled 
1 ½  tablespoons whole kernel corn 
2/3 cup grated sharp cheddar
Preheat oven to 425 with 8" skillet in the oven.
Mix together dry ingredients (cornmeal, flour,sugar,
 baking powder, salt). 
Add cheddar to dry ingredients and coat cheese with 
cornmeal/flour mixture.
In separate bowl, whisk together milk, buttermilk, and egg.
Gently stir dry and wet ingredients together. Gently mix in melted
 Crisco. Pull skillet from oven and drop in butter.
Swirl to cover skillet and pour cornbread mixture into
skillet. Bake 20 to 25 minutes.


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