THE LAST APPRENTICE
BAKING
DUTCH OVEN JALAPENO CORN BREAD
This is easy to make and a good recipe for beginners. Of course, like all Dutch Oven recipes you can make this in your own oven.
INGREDIENTS:
| Flour, all purpose |
2 Cups |
| Yellow Corn Meal |
2 Cups |
| Sugar |
8 Tablespoons |
| Baking Powder |
2 Tablespoons |
| Salt |
1 Teaspoon |
| Eggs |
4 Eggs |
| Buttermilk |
2 Cups |
| Vegetable Oil |
1/2 Cup |
| Canned Cream Corn |
1 small can |
| Yellow Onion |
1/2 Cup - fine diced |
| Red Pepper |
1/2 Cup - fine diced |
| Jalapeno Pepper |
2 each - stems and seeds removed - minced (or to taste) |
DIRECTIONS:
Combine Creamed Corn, onion, pepper and Jalapeno in a small sauce pan and cook for 10 minutes.
Combine remaining ingredients and mix completely. Stir in creamed corn mixture. Pour into a pre-heated, greased Dutch Oven (14" size) and bake for 30 minutes. I use 7 coals on the bottom and 14 coals on top.
W. Patrick Brown.Copyright © 1998 by chefpatrick.com. All rights reserved.
Revised:124 97 00