HOMEMADE CORNBREAD - 1971

1 whole jalapeño pepper 3 tbsp dill 3 tbsp cilantro 2 cups all-purpose flour 2 2/3 tbsp baking powder 1/2 cup sugar 1 1/2 tsp salt 2 cups cornmeal 4 large eggs 2 cups milk (can substitute with buttermilk) 1/2 cup melted, unsalted butter 1 cup canned or frozen kernel corn

To make the cornbread, sift all of the dry ingredients together: flour, baking powder, sugar, salt, and cornmeal. In a separate bowl, mix together eggs, milk and melted butter. Mix the wet and dry ingredients together just until the dry ingredients have been moistened. Then fold in jalapeños, herbs and corn. Do not overmix. To bake the cornbread, spray two loaf pans with non-stick cooking spray. Then evenly divide the batter between the two pans. Bake 30 - 40 minutes. *Note - You can also use a rectangular cake pan or even muffin tins; however, keep in mind that the baking times will vary. Test the center with a fork or wooden skewer. If it comes out clean, the cornbread is ready. Let the cornbread cool for a few minutes before loosening the edges with a knife. Then turn out onto a cooling rack.

Notes You can add different types of cheese to cornbread such as feta, sharp cheddar and goat cheese.

Source and photo: Rouxbe

#cornbread #retro #1971 #adamcloete