Spicy roasted red pepper and cheese corn breads

1 Servings

Ingredients

Quantity Ingredient
2 cups Yellow cornmeal
1 cup All purpose flour
2 teaspoons Double acting baking powder
1 teaspoon Baking soda
1 teaspoon Salt
1 tablespoon Sugar
2 larges Eggs
1¼ cup Buttermilk
3 tablespoons Unsalted butter; melted and cooled
4 Pickled jalapeno chilies; seeded and minced
1 cup Canned creamed style corn
1 Jar (7 oz) roasted red peppers; drained well, patted dry, and chopped fine (about 3/4 cup)
2 cups Coarsely grated monterey jack
⅓ cup Minced fresh coriander

Directions

Into a bowl sift together cornmeal, flour, baking powder, baking soda, salt and sugar. In a large bowl whisk together the eggs, buttermilk, butter, chilies, and the corn, add the cornmeal mixture and stir batter until it is just combined. Stir in the roasted peppers, Monterey Jack and the coriander, divide the batter among 4 buttered and floured loaf pans, each 5¾ by 3 ¼ by 2-inches, and bake breads in the middle of a preheated 375 degree oven for 45 to 50 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

Yield: 4 small loaves

Notes: Recipe courtesy of Gourmet Magazine Recipe by: Cooking live Show #9023 Posted to MC-Recipe Digest V1 #967 by "Angele and Jon Freeman" <jfreeman@...> on Dec 19, 1997

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