LOCATION: Recipes >> Breads Quick >> Cornbread 05
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Cornbread 05
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JALAPENO-ONION CORN STICKS OR BREAD
serves 4-6
1 tablespoon olive oil (15ml)
1/2 cup finely chopped onion
1/3 cup fresh or frozen corn kernels (thawed if frozen)
3 jalapeno chilies, stemmed and minced (remove seeds for less heat)
1 glove garlic, minced
1 1/4 cups all-purpose flour
1 cup cornmeal (5.3oz)
1/4 cup firmly packed brown sugar (5.3oz)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup vegetable shortening (2oz)
1 cup shredded cheddar cheese
1 1/4 cups milk (10 fl oz) (312.5 ml)
1 large egg
Preheat the oven to 400 degF(200C/gas 6). Grease 14 cast-iron corn
stick molds (2 pans, 7 molds each) or an oven proof 10 inch skillet.
Place molds in preheated oven while preparing batter. In small
skillet, heat the olive oil over medium heat. Add onion and cook
over medium-low heat until very tender, about 8 minutes. Stir in
corn, jalapenos , and garlic, remove from heat and set aside. In
a large bowl, combine flour, cornmeal,brown sugar,baking powder,
and salt until blended. Cut in shortening until mixture resembles
coarse crumbs. Stir in the onion mixture and Cheddar cheese. In a
small bowl, whisk together the milk and egg until well blended.
Stir in dry ingredients until batter is just blended. Spoon the
batter into preheated corn stick molds (batter will fill molds
completely). Bake 10-15 minutes or until toothpick inserted in the
center comes out clean. Cool corn sticks in molds on wire racks
for 10 minutes. Remove from molds and serve warm.
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