Difference between revisions of "Spicy Corn Bread"
RealRecipes (talk | contribs) m (moved Cookbook:Spicy Corn Bread to Spicy Corn Bread: Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - "Cookbook:" to "") |
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| Line 1: | Line 1: | ||
| − | {{recipe}} | [[ | + | {{recipe}} | [[Bread|Bread]] |
{{recipesummary|Bread recipes|8|2 Hours|3}} | {{recipesummary|Bread recipes|8|2 Hours|3}} | ||
==Ingredients== | ==Ingredients== | ||
| − | * 1 [[cookbook:Cup|cup]] [[ | + | * 1 [[cookbook:Cup|cup]] [[Cornmeal|corn meal]] |
* 1 cup all-purpose [[cookbook:flour|flour]] | * 1 cup all-purpose [[cookbook:flour|flour]] | ||
* 4 [[cookbook:Teaspoon|teaspoon]] [[cookbook:Baking Powder|baking powder]] | * 4 [[cookbook:Teaspoon|teaspoon]] [[cookbook:Baking Powder|baking powder]] | ||
| Line 11: | Line 11: | ||
* 1 [[cookbook:Egg|egg]] | * 1 [[cookbook:Egg|egg]] | ||
* ¼ cup [[cookbook:shortening|shortening]] | * ¼ cup [[cookbook:shortening|shortening]] | ||
| − | * 1 tsp-¼ cup chopped [[ | + | * 1 tsp-¼ cup chopped [[Jalapeño|jalapeños]], to taste. |
| − | * ¼ cup [[ | + | * ¼ cup [[sugar|sugar]] ''optional'' |
| − | * ½ of a 15 [[ | + | * ½ of a 15 [[Ounce|ounce]] can [[Corn|whole corn]], drained ''optional'' |
==Procedure== | ==Procedure== | ||
| − | # Preheat [[ | + | # Preheat [[Oven|oven]] to [[Oven_temperatures|425°F]]. Grease an 8 inch [[Pots and Pans|baking pan]]. |
# Combine corn meal, flour, baking powder, salt, and sugar in a large mixing bowl. | # Combine corn meal, flour, baking powder, salt, and sugar in a large mixing bowl. | ||
# Add egg, sugar, and shortening. | # Add egg, sugar, and shortening. | ||
Revision as of 06:34, 6 April 2012
| Bread
| Spicy Corn Bread | |
|---|---|
| Category: | Bread recipes |
| Servings: | 8 |
| Time: | 2 Hours |
| Difficulty: |  |
Ingredients
- 1 cup corn meal
- 1 cup all-purpose flour
- 4 teaspoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 egg
- ¼ cup shortening
- 1 tsp-¼ cup chopped jalapeños, to taste.
- ¼ cup sugar optional
- ½ of a 15 ounce can whole corn, drained optional
Procedure
- Preheat oven to 425°F. Grease an 8 inch baking pan.
- Combine corn meal, flour, baking powder, salt, and sugar in a large mixing bowl.
- Add egg, sugar, and shortening.
- Beat until fairly smooth; about a minute.
- Bake for 20-25 minutes or until a toothpick inserted in center comes out clean. If corn added to batter, increase time ~50%
- Serve hot!
