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
more for greasing
1 cup yellow cornmeal
1 cup fl our
1 tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. chili powder
1 tsp. kosher salt
3⁄4 tsp. ground cumin
1 egg, beaten
1 1⁄2 cups grated cheddar cheese
3⁄4 cup buttermilk
1⁄2 cup milk
1⁄4 cup minced fresh cilantro
2 jalapeños, minced
1⁄2 medium white onion, minced
1⁄2 red bell pepper, minced
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.
SERVES 8
