2011 Photo |
I am usually a "Jiffy Cornbread Mix" kind of girl, but I am trying to broaden by baking horizons so here goes my version of cornbread made from scratch. Two tries later, I finally came up with a very moist, flavorful cornbread with a little spicy kick that I was proud to serve my family and friends.
Note: Throwback Thursday is a new series where I take some of my original posts here on Curry and Comfort and redo them so I can take better photos.
Ingredients:
Wet Ingredients:
1 cup buttermilk
1 cup grated zucchini
2 eggs
1/2 large onion grated or finely chopped
1/4 cup canola oil
2-3 jalapeno chilies diced small
Mix all ingredients well.
Dry Ingredients:
1 1/4 cups of cornmeal
1 cup all-purpose flour
2 1/2 Tbs sugar
4 tsp baking powder
1 tsp salt
1 Tbs red chili flakes (or to taste)
1 cup of shredded cheddar cheese or mix of Mexican cheeses
Mix well and add to wet ingredients. Do not over mix the batter.
Directions:
Pour batter into buttered or sprayed baking dish. Bake at 350 degrees for 30-40 minutes or until fork comes out clean.
I also sprinkled a handful of cheese over the bread a few minutes before I turned off the oven to get a melted cheese topping. Enjoy.
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