excellent. Paired nicely with the dishes from the Texas issue.
Piquant Corn Bread
This recipe is an adaptation of one in My Nepenthe by Romney Steele (Andrews McMeel Publishing, 2009).
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Credit: Todd Coleman
INGREDIENTS
⅓ cup unsalted butter, melted, plus more for greasing1 cup yellow cornmeal
1 cup flour
1 tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. chili powder
1 tsp. kosher salt
¾ tsp. ground cumin
1 egg, beaten
1½ cups grated cheddar cheese
¾ cup buttermilk
½ cup milk
¼ cup minced fresh cilantro
2 jalapeños, minced
½ medium white onion, minced
½ red bell pepper, minced
INSTRUCTIONS
1. Heat oven to 400˚. grease an 8" x 8" baking pan; set aside. Whisk cornmeal, flour, sugar, baking powder and soda, chili powder , salt, and cumin in a bowl. In another bowl, whisk together butter and egg; stir in cheese, buttermilk, milk, cilantro, jalapeños, onions, and peppers. Whisk mixture into flour; pour into pan; smooth with a rubber spatula. Bake for 30 minutes.Ratings & Reviews (5)
What the hell is 7frac12;?
I have a similar question to Joe's. What does "seven and one half red bell pepper", minced mean?
I'm guessing it's supposed to read 1 1/2 red bell peppers.
We've corrected this recipe to show the correct amount of bell peppers: it's one half of a red bell pepper, minced. Thanks!
Piquant Corn Bread
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