Spicy Roasted Red Pepper and Cheese Corn Breads

Ready in 1 hour

Top-ranked recipe named "Spicy Roasted Red Pepper and Cheese Corn Breads"

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Try this Spicy Roasted Red Pepper and Cheese Corn Breads recipe, or contribute your own. "Live" and "Cooking" are two tags used to describe Spicy Roasted Red Pepper and Cheese Corn Breads.


Ingredients

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1 ts Salt
1 c All purpose flour
1 c Canned creamed style corn
2 lg Eggs
3 tb Unsalted butter; melted and
1 Jar (7 oz) roasted red
2 ts Double acting baking powder
4 Pickled jalapeno chilies;
1 ts Baking soda
2 c Yellow cornmeal
1 1/4 c Buttermilk
1 tb Sugar
1/3 c Minced fresh coriander
2 c Coarsely grated monterey

Original recipe makes 1 Servings

Servings  

Preparation

Into a bowl sift together cornmeal, flour, baking powder, baking soda, salt and sugar. In a large bowl whisk together the eggs, buttermilk, butter, chilies, and the corn, add the cornmeal mixture and stir batter until it is just combined. Stir in the roasted peppers, 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 breads in the middle of a preheated 375 degree oven for 45 to 50 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month. Yield: 4 small loaves Notes: Recipe courtesy of Gourmet Magazine Recipe by: Cooking live Show #9023 Posted to MC-Recipe Digest V1 #967 by "Angele and Jon Freeman" on Dec 19, 1997

Calories Per Serving: 2628 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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