Preparation: 10 min Cook: 45 min
Serve this tasty corn bread with a bowl of soup or chili.
You will need:
| 2 cups |
each cornmeal and all-purpose flour |
500 ml |
| 1/2 cup |
granulated sugar |
125 ml |
| 2 tbsp |
baking powder |
30 ml |
| 1 tsp |
salt |
5 ml |
| 2 |
eggs |
2 |
| 1 |
can (370 ml) 2% evaporated milk |
1 |
| 1 cup |
water |
250 ml |
| 1/2 cup |
butter, melted |
125 ml |
| 2 |
jalapeño peppers, seeded and minced |
2 |
| 1 1/2 cups |
shredded old Cheddar cheese, separated |
375 ml |
Tools required:
Two 8 x 4 inch (1 L) loaf pans
Step 1:
Preheat oven to 350°F (180°C). Grease two loaf pans; set aside.
Step 2:
Combine cornmeal, flour, sugar, baking powder and salt in large bowl. Whisk together eggs, evaporated milk, water and butter in another bowl; stir into dry ingredients. Stir in jalapeño peppers and 1 cup (250 ml) of cheese. Pour into prepared pans; sprinkle with remaining cheese.
Step 3:
Bake 40 to 45 minutes or until cake tester inserted in centre comes out clean. Let cool in pans on rack 20 minutes; remove from pans. Turn upright and continue to cool on rack. Serve warm or at room temperature.
Makes 12 slices per loaf
Nutrients per serving: about 200 Calories, 6 g Protein, 8 g Fat, 26 g Carbohydrate
Nesté Kitchens Tip: Corn bread can be made ahead and frozen, or wrapped in plastic wrap and stored in the refrigerator for up to 4 days.
Good To Know: Evaporated milk is creamier than regular milk. Not only does it have half the fat of coffee cream, light cream and heavy cream, it also has more than double the calcium and protein, making it a good replacement for cream.
