This recipe cuts in half very nicely.
Makes about 20 Corn shaped corn breads.
- 1 1/4 cup medium ground corn meal
- 1 1/4 cup all purpose flour
- 1/2 cup granulated sugar (I used Splenda as I was making these for my diabetic father-in-law)
- 1 1/4 tsp baking powder
- 1 tsp salt
- 2 eggs
- 1 1/2 cups milk
- 1/4 cup vegetable oil
- 1/2 cup diced jalopenos (if you like things spicy, add cayenne to your taste).
- 1/2 cup finely chopped green onions
- 1 1/2 cups shredded sharp cheddar cheese
- Pre heat oven to 400° F.
- Sift cornmeal, flour, sugar, baking powder and salt in a bowl.
- Blend eggs, milk and oil in another bowl.
- Stir wet ingredients into dry.
- Fold in the shredded cheese, jalopeño and onion.
- Pre-heat oiled cast iron corn-shaped baking pan until smoking.
- Spoon batter into smoking hot molds and bake for 25 minutes or until firm and golden.
- Serve warm or at room temperature.
[…] posted on this blog in 2009 here, I found this recipe in the Toronto Star in the section that people wrote in and asked the Star to […]
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Cutest corn shaped corn bread ever!
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