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 Firecracker Cornbread
     3 tablespoons  butter  1 teaspoon  red pepper flakes
     1 cup whole wheat pastry flour  3/4 cup instant cornmeal (or instant polenta) or fine-grain cornmeal
     1/4 cup  natural cane sugar (or brown sugar)  1 tablespoon  aluminum-free baking powder
     1 1/2 teaspoons  fine grain sea salt  1 cup  buttermilk
     1 large egg  2 1/2 cups  corn, fresh (or at room temperature if previously frozen)
     more butter for drizzling (optional)  
Firecracker Cornbread
Preheat your oven to 350F degrees, with a rack in the middle.
Just before you make the batter, in a small saucepan, melt the butter, stir in the red pepper flakes, and pour into a 9-inch pie tin (enameled cast-iron one is perfect) or equivalent baking dish. Place in the hot oven.
In a medium bowl whisk together the flour, cornmeal, sugar, baking powder and salt. In a separate bowl whisk together the buttermilk, egg, and corn. Pour the wet ingredients over the dry and stir until just combined. Now very carefully remove the hot pan with butter from the oven. Fill it with the cornbread batter, pushing the batter out to the sides if needed. Bake for 30 - 40 minutes or until the edges are golden and the center is just set. Remove and drizzle with a bit of melted butter (optional).
Makes 10 slices.
If you don't stock whole wheat pastry flour, feel free to substitute unbleached all-purpose flour.
 Categories:  Baked Goods, Baked goods, Bread, Skillet
 Estimated Serving:  10
 Estimated preparation time:  20 min.
 Language:  English
 Shared by:  Jilly    2010/01/21
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