Now that the weather has cooled off, we can spend more time in the kitchen. Lets look at a couple of baking recipes this week.
1 tablespoon butter, melted
1 cup coarse-ground yellow cornmeal
1/2 cup all-purpose flour
1/4 cup chopped green onion
2 tablespoon minced jalapeño
1 tablespoon sugar
1 1/4 teaspoons kosher salt, divided
1/4 teaspoon cayenne pepper
1 cup buttermilk
1/3 cup canola oil
1 large egg, beaten
Preheat oven to 425℉
Brush wells of 3(5-stick) cast-iron cornstalk pans with melted butter. Place pans in oven for five minutes.
In a large bowl, stir together cornmeal, flour, green onion, jalapeño, sugar, 1 teaspoon salt, and cayenne until well combined.
In a small bowl, whisk together buttermilk, oil, and egg until combined. Add buttermilk mixture to cornmeal mixture, stirring until just combined.
Remove pans from oven. Sprinkle remaining 1/4 teaspoon into wells. Divided batter amount prepared wells.
Bake until browned, about 19 minutes. Remove from pans immediately.
Enjoy!!!
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!
