Manchego Jalapeno Cornbread |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 9 |
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If you can't find Manchego cheese try substituting your favorite cheese. I like the idea of not only having the jalapeno peppers and cheese in the bread but also on top... I haven't tried this yet but I think you could use your favorite Gluten free cornbread recipe to make this. Read more ..the recipe is from Epicurious | June 2009 Ingredients:
1 cup cornmeal |
1 cup all-purpose flour |
6 ounces manchego cheese, grated |
1/4 cup granulated sugar |
1 tablespoon baking powder |
1 teaspoon salt |
2 tablespoons pickled sliced jalapeno peppers |
1 cup milk |
1/3 cup vegetable oil |
2 large eggs, lightly beaten |
Directions:
1. Preheat the oven to 400°F. Grease an 8-inch-square baking pan. Combine the cornmeal, flour, 4 ounces of the grated Manchego, the sugar, baking powder, and salt in a medium bowl. Mince 1 tablespoon of the jalapeños and combine it with the milk, oil, and eggs in a small bowl; mix well. Add the milk mixture to the flour mixture and stir just until blended. Pour into the prepared pan.
2. Lay the remaining jalapeño slices on top of the batter approximately 3 inches apart (the idea is for each piece of cornbread to get a slice of jalapeño on top) and sprinkle with the remaining 2 ounces of Manchego. Bake for 20 to 25 minutes, or until a wooden pick inserted into center comes out clean. Serve warm.
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