My fiance claims that the best cornbread is made by Chef Tim of the Phi Delta Theta house belonging to Florida State University. You may ask, "A chef of a fraternity house?" Believe me, that's the same question I asked. The answer: "Really." I have made a number of various recipes in repeated attempt to change this perspective, to no avail. That is, until I made this recipe, courtesy of a friend. He said 'em, folks--the words I've been waiting to hear for a good deal of time: "You know, I think this cornbread might rival that of Chef Tim."
Trust me when I say that this recipe is a must-follow.
Ingredients:
1 c. salted butter, melted
1 c. white sugar
4 eggs
1 (15 oz.) can chopped green chile peppers, drained
1/2 c. shredded Monterey Jack cheese
1/2 c. shredded Cheddar cheese
1 c. all-purpose flour
1 c. yellow cornmeal
4 tsp. baking powder
1/4 tsp. salt
Directions:
Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.
Melt one cup salted butter in a large, microwave-safe bowl.
Add the sugar to the butter in the large bowl; beat ingredients together until creamy and smooth.
Add eggs to the bowl, one at a time.
Blend in the green chile peppers, Monterey Jack cheese, and Cheddar cheese; fold together. I know you may be tempted to taste at this point, but don't go getting salmonella on me, now.
In a separate bowl, combine the all-purpose flour, yellow cornmeal, baking powder, and salt.
Add the flour-cornmeal mixture to the bowl of wet ingredients; stir until smooth.
Pour the batter into the greased baking pan.
Bake in the preheated oven for approximately one hour, or until a toothpick or butter knife inserted into the center of the cornbread comes out clean.
Eat your heart out.
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