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Receta Newsroom Cafe's Blue Corn Bread
by Global Cookbook

Newsroom Cafe's Blue Corn Bread
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Ingredientes

  • 1/4 c. grilled corn kernels
  • 1 med tomato seeded, diced
  • 2 Tbsp. finely-diced red onion
  • 2 Tbsp. finely-diced red bell pepper
  • 1/2 x toasted serrano chile toasted, diced fine
  • 1 tsp chipotle chile in adobo sauce diced
  •     (available canned)
  •     Juice of 1 fresh lime
  • 1 tsp oil
  • 2 Tbsp. fresh cilantro leaves
  • 1/2 tsp sea salt
  • 1/2 tsp freshly-cracked black pepper
  • 1 c. organic blue cornmeal see * Note
  • 2 c. organic whole-wheat pastry flour see * Note
  • 1/2 c. organic cane sugar see * Note
  • 1 1/2 Tbsp. baking pwdr
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 2 x organic Large eggs see * Note, beaten
  • 1 c. low-fat buttermilk
  • 6 Tbsp. unsalted butter melted
  • 1/2 c. grated white Cheddar
  • 1 c. Chipotle Corn Salsa divided

Direcciones

  1. Note: The organic ingredients are available in health food sections of grocery stores and at health food stores.
  2. For the Chipotle Corn Salsa: Stir together the corn, tomato, onion, bell pepper, serrano chile, chipotle chile, lime juice, oil, cilantro, salt and pepper in a small bowl. (Makes 2 1/4 c.)
  3. For the Corn Bread: Heat the oven to 325 degrees. Sift together the cornmeal, pastry flour, sugar, baking pwdr, baking soda and salt into a large bowl.
  4. In another bowl, combine the beaten Large eggs, buttermilk and melted butter. Add in to the dry ingredients and stir to combine, being careful not to over-mix. Then add in the cheese and half the salsa, stirring to blend.
  5. Pour into a 10-inch cast-iron skillet and top with the remaining salsa. Bake till a toothpick inserted in the middle comes out dry, 30 to 35 min.
  6. This recipe yields 8 to 10 servings.