Roasted Jalapeño and Cheese Cornbread
- Low fat
- Vegetarian
Ingredients
- 4 fresh jalapeño peppers
- 1 cup (250 mL) milk
- 1 egg
- 3 tbsp (45 mL) (approx) peanut or vegetable oil, or butter, melted
- 1-1/4 cups (300 mL) cornmeal
- 1/2 cup (125 mL) all-purpose flour
- 1/4 cup (60 mL) whole wheat flour
- 1 tbsp (15 mL) granulated sugar
- 2 tsp (10 mL) baking powder
- 1/2 tsp (2 mL) ground cumin
- 1/2 tsp (2 mL) salt
- 1 cup (250 mL) diced Cheddar cheese
- Peanut or vegetable oil
Preparation
Over grill or under broiler, roast peppers until skin is charred; transfer to covered bowl and let cool. Peel, seed and finely chop.
In 425 F/220 C oven, heat 8- or 9-inch/20 or 23 cm skillet (preferably cast-iron).
Meanwhile, in saucepan, bring milk just to boil; stir in peppers. Remove from heat and let stand until at room temperature; beat in egg and 3 tbsp/45 mL of the oil.
In large bowl, whisk together cornmeal, all-purpose and whole wheat flours, sugar, baking powder, cumin and salt; stir in milk mixture just until blended. Fold in cheese.
Remove skillet from oven and brush with a little oil; scrape in batter, smoothing top. Return to centre of oven and bake until golden brown on bottom and top, about 25 minutes.
Let cool in skillet on rack for 10 minutes. With offset spatula, loosen bottom of bread and remove from skillet; let cool on rack.
Makes 8 servings.
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