the friar patch

Spicy Pepper Cheddar Cheese Corn Bread

Ingredients:

• 1 cup diced hot peppers
• 1 1/4 cup flour
• 1 cup cornmeal
• 1 T. baking powder
• 1 scant tsp salt
• 4 large eggs
• 1 cup corn
• 1/2 cup evaporated milk
• 1 1/2 cup shredded cheddar
• 1/2 stick butter, warmed to room temperature
• 1 Tablespoon sugar

Putting this together is so fun, but give yourself plenty of time. You will need the following cookware and utensils:

• Flat bottomed skillet, preferably an iron one which is at least 10-12 inches in diameter.
• 2-cup Measuring cup
• Small mixing bowl
• Medium mixing bowl
• Large mixing bowl
• Whisk
• A wooden, rubber, or silicone spoon/spatula
• Measuring tablespoon

First of all, preheat the oven to 400 degrees and put the rack in the center of the oven. Rub some grease on the bottom of a 12-inch or smaller skillet. I used bacon grease.  Don’t put too much.

As soon as the oven gets to temperature, spread the diced peppers over the bottom of the skillet and put them in the oven for five minutes. After five minutes, take them out and put them on a plate to cool and put the skillet back in the oven.

In the small bowl, mix the flour, cornmeal, salt and baking powder together with the whisk. When the mixture is uniform in color, put it aside.

Put the corn and the evaporated milk together in a 2-cup measuring cup. Put the corn in first and then add enough evaporated milk to reach the 1 1/2 cup mark. Put this aside next to the flour mixture.

In the medium bowl, crack the eggs and beat them together lightly. Add the corn/milk mixture and the cheddar cheese. Mix this together very well and put this aside.

Mix the butter and sugar together with the spoon or spatula of your choice in the large bowl. When the sugar and butter are smooth, add the egg mixture and mix well. Add the jalapenos and stir together. Put in the flour mixture and stir it together until the flour has just been incorporated.

Carefully remove the hot skillet from the oven and lightly grease the inside. Scrape the batter (it will be thick) into the hot skillet and spread it out evenly. Bake it for 25 minutes – it will be slightly browned on top and springy.

While the cornbread baked today, I washed up all the utensils and bowls and wiped off the counters.  The kitchen smelled so warm and fragrant.  I know James wanted to eat it right away, but it is best to let it cool for a good 20 minutes before cutting.

Enjoy!

For the original recipe, nutrition information, and specific cooking notes,  please visit:

http://www.seasonsandsupper.ca.