Renee's Recipes
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Sharing the pleasure and satisfaction of growing the best seed varieties chosen by gardeners for gardeners |
Hearty golden cornbread with the vivid flavors and colors of the Southwest. 1 cup unbleached flour3 teaspoons baking powder 2 1/2 tablespoons sugar 1/2 teaspoon salt 1 cup cornmeal 3 eggs 1 cup milk 3 tablespoons corn oil or melted butter 1 1/2 cups corn kernels (1 1/2 to 2 ears) 2 fresh jalapeno chiles, seeded and minced 1/3 cup minced red bell pepper 1/3 cup minced fresh basil 1/3 cup grated cheddar cheese Preheat oven to 425˚F. Lightly grease a 10 inch ovenproof skillet or 9 x 9 baking pan. Mix together dry ingredients. In another large bowl, beat eggs, then beat in milk and oil. Stir in corn, chiles, red pepper, basil and cheese. Combine the wet ingredients with the dry ingredients, mixing just until blended: Do not over-mix. Spoon into pan. Bake 25 to 30 minutes. Cool slightly before serving. Any leftovers are great split and toasted Serves 6 to 8
For more great garden-inspired recipes, see Renee's books, To purchase Renee's Garden Seeds, click here |
