Virgil's cornbread

4 servings

Ingredients

Quantity Ingredient
1½ cup Yellow cornmeal
1⅔ cup Sifted flour
⅔ cup Sugar
1½ teaspoon Salt
1 tablespoon Baking powder
1 teaspoon Baking soda
8 tablespoons Melted butter
1½ cup Buttermilk
½ cup Milk
2 Beaten eggs
Tabasco to taste
4 ounces Warm corn kernels
3 ounces Grated cheddar cheese
¼ cup Chopped scallions
2 tablespoons Chopped cilantro

Directions

Pre-heat the oven to 425 degrees.

In a bowl combine the first 6 ingredients. In another bowl whisk together the melted butter, buttermilk, milk, beaten eggs, and Tabasco to taste. Add the dry ingredients and stir to just combine.

Then fold in the warm corn kernels, grated cheddar cheese, chopped scallions, and chopped cilantro. Pour the mixture into buttered loaf pans 1½- x 1 ½- x 3-inches, filling them ⅔ full. Bake for 20 minutes, or until bread is golden brown and a skewer inserted in center comes out clean.

Recommended drink: Cave Creek Chili Beer (adapted from a recipe from Virgil's Restaurant New York City) Yield: 10 mini loaves

TASTE SHOW #TS4861

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