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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
- 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
Directions
- 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1531g | |
| Calories 3476 | |
| Calories from Fat 1231 | 35% |
| Total Fat 140.44g | 176% |
| Saturated Fat 78.41g | 314% |
| Trans Fat 0.0g | |
| Cholesterol 756mg | 252% |
| Sodium 5991mg | 250% |
| Potassium 2280mg | 65% |
| Total Carbs 429.98g | 115% |
| Dietary Fiber 33.2g | 111% |
| Sugars 43.87g | 29% |
| Protein 132.52g | 212% |
