Difference between revisions of "Southwest Cornbread"
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# Then add cornmeal, flour, and salt until well blended and few lumps remain. Add diced veggies and corn. | # Then add cornmeal, flour, and salt until well blended and few lumps remain. Add diced veggies and corn. | ||
# Pour batter into the prepared pan, bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. | # Pour batter into the prepared pan, bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. | ||
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Revision as of 13:10, 14 November 2007
This Southwestern Cornbread is made making do with ingredients and supplies that can be found in Bishkek.
Ingredients
- ~110g butter
- ~2/3 cup white sugar
- 2 eggs
- an onion
- 1 chilli pepper
- a few scallions
- a can of corn
- ~1 cup kefir
- ~½ teaspoon baking soda
- ~1 cup cornmeal
- ~1 cup all-purpose flour
- ~½ teaspoon salt
Instructions
- Light match, turn oven on, keep on a ~lowish light. Grease a ~26cm pie dish.
- Dice onion, chilli, and scallions
- Melt butter carefully in skillet. Remove from heat and stir in sugar. Add eggs basically immediately and mix until well blended.
- Combine kefir and baking soda and stir into mixture in pan.
- Then add cornmeal, flour, and salt until well blended and few lumps remain. Add diced veggies and corn.
- Pour batter into the prepared pan, bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
