Cheese and Pepper Cornbread奶酪和辣椒麵包

 

 

 

[Photograph: Donna Currie]

This isn't a super-sweet cornbread, nor is it crumbly. It holds together well. The measurements for the cheddar and red peppers don't have to be exact; use more or less, as you desire.

About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie or @cookistry.

CHEESE AND PEPPER CORNBREAD

Save Recipe

About This Recipe

YIELD:

Makes 1 loaf

ACTIVE TIME:

15 minutes

TOTAL TIME:

40 minutes

THIS RECIPE APPEARS IN:

Bread Baking: Cheese and Pepper Cornbread

Ingredients

  • 1 cup all purpose flour
  • 1 cup cornmeal
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • 1/4 cup sour cream
  • 1/4 cup vegetable oil, plus more for the pan
  • 2 ounces cheddar cheese, cut in small cubes
  •  1/2 cup fire roasted red pepper, cut in medium dice

Procedures

1.1

Preheat the oven to 400 degrees with a cast iron frying pan in the oven. In a medium bowl, combine the flour, cornmeal, sugar, baking powder, and salt. In a small bowl, combine the eggs, milk, sour cream, and vegetable oil. Whisk to combine.

2.2

Remove the pan from the oven, add about 1 tablespoon of oil in the pan, and swirl it around to coat the pan. Return the pan to the oven.

3.3

Add the wet ingredients to the dry and stir to combine. It's fine if there are a few lumps. Add the cheese and pepper, and stir to distribute them.

4.4

Remove the pan from the oven and pour the cornbread batter in. Return it to the oven and bake at 400 degrees until a toothpick inserted in the center comes out clean - about 25 minutes.

5.5

Remove the cornbread from the pan and let it cool on a rack. Or, if you prefer, you can cut it and serve it directly from the pan.

這不是一個超甜玉米麵包,也不是易碎的。它保存起來好。測量的切達和紅辣椒不必準確使用更多或更少,你的願望。

關於作者:唐娜·柯里已烹調的樂趣,自當打字的文章搭乘蝸牛郵件的日內以書面形式進行支付。當她在結合在她的領域報紙食品柱的才華,她意識到,寫關於食物幾乎是一樣多的樂趣,吃。您可以找到她在她的博客,Cookistry或跟隨她在Twitter@ dbcurrie@ cookistry

奶酪和辣椒麵包

保存配方

關於本食譜

產量:

使1塊

活動時間:

15分鐘

總時間:

40分鐘

這個配方會出現在:

麵包烘烤:奶酪和辣椒麵包

成分

  • 1杯多用途麵粉
  • 1杯玉米麵
  • 2湯匙糖
  • 2茶匙發酵粉
  • 1茶匙鹽
  • 2個大雞蛋
  • 1杯牛奶
  • 1/4杯酸奶
  • 1/4杯植物油,加上多為泛
  • 2盎司切達奶酪,切成小方塊
  •  1/2杯火上烤紅辣椒,切成骰子中等

程序

1.1

烤箱預熱至400度的烤箱鑄鐵煎鍋。在一個中型碗,結合麵粉,玉米麵,糖,發酵粉和鹽。在一個小碗裡,結合雞蛋,牛奶,酸奶油和植物油。拂結合。

  1. 2.                       2

從烤箱中取出鍋,在鍋內加入約1湯匙的油,並圍繞漩渦它塗在鍋。返回鍋爐。

  1. 3.                       3

濕成分加入到幹煸結合。這是罰款,如果有一些腫塊。加入奶酪和胡椒,攪拌進行發放。

  1. 4.                       4

從烤箱中取出鍋,倒入玉米麵包麵團。返回它的烤箱中烤400度,直到在中心插入的牙籤出來乾淨 - 25分鐘。

  1. 5.                       5

從秤盤上取下玉米麵包,讓它冷卻機架上。或者,如果你願意,你可以剪切並直接從出鍋即成它。

 

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