Manchego Jalapeño Cornbread
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8-12
- 1 teaspoon salt
- 1/4 cup granulated sugar
- 1 cup milk
- 1 cup all-purpose flour
- 1/3 cup vegetable oil
- 1 tablespoon baking powder
- 2 large eggs, lightly beaten
- 1 cup cornmeal
- 6 ounces manchego cheese, grated
- 2 tablespoons pickled sliced jalapeã±o peppers
- Carbohydrate 29 g(10%)
- Cholesterol 57 mg(19%)
- Fat 15 g(24%)
- Fiber 1 g(4%)
- Protein 9 g(17%)
- Saturated Fat 5 g(23%)
- Sodium 245 mg(10%)
- Calories 288
Preparation Preheat the oven to 400°F. Grease an 8-inch-square baking pan. Combine the cornmeal, flour, 4 ounces of the grated Manchego, the sugar, baking powder, and salt in a medium bowl. Mince 1 tablespoon of the jalapeños and combine it with the milk, oil, and eggs in a small bowl; mix well. Add the milk mixture to the flour mixture and stir just until blended. Pour into the prepared pan. Lay the remaining jalapeño slices on top of the batter approximately 3 inches apart (the idea is for each piece of cornbread to get a slice of jalapeño on top) and sprinkle with the remaining 2 ounces of Manchego. Bake for 20 to 25 minutes, or until a wooden pick inserted into center comes out clean. Serve warm. Reprinted with permission from Simple Stunning Parties at Home by Karen Busen. © 2009 Stewart, Tabori & Chang
