Corn

Instructions

Method

-      Mix dry ingredients together, and add a pinch of pepper

-      In a stand mixer or using a hand-held mixer set to low speed, stir in butter, milk, jalapenos and thyme

-      Pour batter into a buttered cast iron skillet, and bake at 375-degrees for 20 minutes

Ingredients
  • 4 eggs
  • 3 cups all-purpose flour
  • 2 cups milk
  • 1 cup sugar
  • 1 cup cornmeal
  • ¾ cups butter, melted
  • 2 tablespoons chopped jalapeno peppers
  • 2 teaspoons thyme
  • Pinch of pepper
Instructions

Method for cornbread

-        Preheat the oven to 375°

-        Take the corn with husk and place directly on the flame

-        Slowly toast corn for about 10 minutes or until charred

-        Let the corn cool, remove husk, and slice off kernels

-        In a bowl, whisk all dry ingredients together

-        Slowly mix in the eggs, olive oil, and low-fat buttermilk and mix thoroughly

-        Add 1 tablespoon of cilantro and ¾ of the charred corn to the mix

-        Ladle the batter into a non-stick muffin pan filling ¾ of each cup

-        Add the remaining cilantro and corn to the top of each cup

-        Bake in the oven at 375° for 12-14 minutes

Ingredients
  • 2 cups all-purpose flour
  • ¾ cup cornmeal
  • 1 teaspoon baking powder
  • ¼ cup sugar
  • 2 eggs
  • ¾ cup olive oil
  • 1 cup low-fat buttermilk
  • 2 tablespoons fresh chopped cilantro
  • 2 corn on the cob with husk
Subscribe to RSS - Corn