Spicy cornbread with fresh corn
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 392, total fat 15 G., saturated fats 7 G., proteins 13 G., carbohydrates 51 G., fiber 3 G., cholesterol 61 mg, sodium 487 mg, sugar 10 G.
Calories 392, total fat 15 G., saturated fats 7 G., proteins 13 G., carbohydrates 51 G., fiber 3 G., cholesterol 61 mg, sodium 487 mg, sugar 10 G.
Chipotle peppers and tangy pepperjack cheese add a tangy kick to this cornbread, while the juicy corn kernels in the dough help soften the flavor. The bread is fluffy and soft, with a crispy crust and a tender crumb. Serve it for lunch instead of regular bread or as an appetizer.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups yellow corn flour
- 1/4 cup premium flour
- 2 tablespoons of sugar
- 1 teaspoon baking powder
- 0.5 tsp of soda
- 1/4 teaspoon fine salt
- 1 cup of milk
- 1 cup sour cream or Greek yogurt with 2% fat
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 1 cup fresh or frozen corn kernels
- 0.5 cup chopped green onions
- 0.5 cup grated pepper jack cheese
- 1 chipotle pepper in adobo sauce, minced
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Recipes with similar ingredients: corn flour, milk, eggs, sour cream, yogurt, pepper jack cheese, corn, chipotle peppers in adobo sauce, green onions, cornbread
Cooking the dish according to the recipe:
- Position a rack in the middle of the oven and preheat the oven to 200°C (400°F). Generously spray a 9-inch square baking dish or a 9-inch cast iron skillet with cooking spray.
- In a large bowl, combine the cornflour, wheat flour, sugar, baking powder, baking soda, and salt. In a medium bowl, combine the milk, sour cream, butter, and egg. Add the milk mixture to the flour mixture and knead into a dough. Add the corn, green onions, pepper jack, and chipotle peppers.
- Pour the batter into the prepared pan and bake until the cornbread springs back when pressed in the center, 25-35 minutes. Let cool in the pan for about 15 minutes. Remove the sides of the pan, cut into squares or wedges, and serve warm. Or let cool to room temperature.
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