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Receta Spicy Roasted Red Pepper And Cheese Corn Breads

Name: Spicy Roasted Red Pepper And Cheese Corn Breads
Ingredients: 2 c. yellow cornmeal; 1 c. all-purpose flour; 2 tsp double-acting baking pwdr; 1 tsp baking soda; 1 tsp salt; 1 Tbsp. sugar; 2 lrg Large eggs; 1 1/4 c. buttermilk; 3 Tbsp. unsalted butter melted and cooled; 4 x pickled jalapeno chilies seeded and chopped (wear rubber gloves); 1 c. canned cream-style corn; a 7-oz jar roasted red peppers liquid removed well, patted dry, and minced fine (about 3/4 c.); 2 c. coarsely grated Monterey Jack; 1/3 c. chopped fresh coriander

de Global Cookbook

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Ingredientes

2 c. yellow cornmeal
1 c. all-purpose flour
2 tsp double-acting baking pwdr
1 tsp baking soda
1 tsp salt
1 Tbsp. sugar
2 lrg Large eggs
1Â 1/4 c. buttermilk
3 Tbsp. unsalted butter melted and cooled
4 x pickled jalapeno chilies seeded and chopped (wear rubber gloves)
1 c. canned cream-style corn
Â Â a 7-oz jar roasted red peppers liquid removed well, patted dry, and minced fine (about 3/4 c.)
2 c. coarsely grated Monterey Jack
1/3 c. chopped fresh coriander

Direcciones

Into a bowl sift together the cornmeal, the flour, the baking pwdr, the baking soda, the salt, and the sugar. In a large bowl whisk together the Large eggs, the buttermilk, the butter, the chilies, and the corn, add in the cornmeal mix, and stir the batter till it is just combined. Stir in the roasted peppers, the Monterey Jack, and the coriander, divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2-inches, and bake the breads in the middle of a preheated 375F. oven for
45 to 50 min, or possibly till a tester comes out clean. Remove the breads from the pans and let them cold, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or possibly frzn for 1 month.
Makes 4 small loaves.