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Ingredientes
- 8 Tbsp. unsalted butter - (1 stick)
- 1/2 c. minced onion
- 1 x garlic clove chopped
- 1 x red pepper roasted, peeled, seeded and minced
- 1 x finely-minced jalapeno pepper- (to 2)
- 1 c. whole kernel corn
- 1 1/2 c. yellow cornmeal
- 1 c. flour
- 1/2 c. sugar
- 1 Tbsp. baking pwdr
- 1 tsp salt
- 1 1/2 c. buttermilk
- 2 x Large eggs beaten slightly
- 1 c. shredded Monterey jack cheese
Direcciones
- Preheat oven to 350 degrees.
- Heat butter in a 10-inch cast-iron skillet over medium-low heat; saute/fry onion, garlic, red pepper, jalapenos, and corn kernels till tender, about 5 min.
- In a large bowl, sift together cornmeal, flour, sugar, baking pwdr, and salt. Stir in buttermilk and Large eggs. Add in sauteed mix, stir till incorporated. Add in cheese and stir.
- Pour batter back into skillet; bake for 30 to 35 min, till golden on edges and hard to touch. Let the corn bread sit for 20 to 30 min before cutting into wedges.
