Monday, 2 April 2012

Corn Bread with Cheddar, Ricotta, Jalapeno and Spring Onions

What goes better with a big bowl of Red Bean Chilli than an equally big slice of corn bread? Nothing, that's what!

Corn Bread with Cheddar, Ricotta, Jalapeno and Spring Onions
from Smitten Kitchen

1 1/4 cups buttermilk (plus more as need)
2 tablespoons butter, olive oil, lard or bacon drippings
1 1/2 cups cornmeal (polenta)
1/2 cup plain flour
1 1/2 teaspoon baking powder
1 teaspoon salt
1 tablespoon sugar
1 egg
1 cup canned creamed corn
1/2 cup grated cheddar cheese
1/2 cup ricotta, crumbled
2 thinly sliced spring onions
1 jalapeño chilli, finely minced

Preheat the oven to 190 degrees C.

Place the fat in a medium oven-proof skillet or in an 8-inch square baking pan over medium heat and heat until hot, about 2 minutes, then turn off the heat. Meanwhile, combine the dry ingredients in a bowl. Mix the egg into the buttermilk. Stir the liquid mixture into the dry ingredients, combining well; if it seems too dry, add another tablespoon or two of buttermilk. Pour the batter into the preheated fat, smooth out the top if necessary, and place in the oven.

Bake about 30 minutes, or until the top is lightly brown and the sides have pulled away from the pan; a toothpick inserted into the center will come out clean. Serve hot or warm with Red Bean Chilli.

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