October 20, 2016

Mexican Corn Bread

Our family moved to Southern Maryland in 1997 but we lived there for less than a year before we moved to Northern Virginia.  During my time there I had the opportunity to work as the Curriculum Specialist at "The Seafarers Harry Lundeburg  School of Seamanship" for about six months.  This was the most fun job that I have ever had and it was a wonderful experience!  I enjoyed gourmet lunches every day as I updated the school's website with recipes, menus, and an online cookbook for chefs embarking on a seafaring career.  It was there I met the Director of Culinary Education, Chef Allen Sherwin who gave me so many recipes and tips on baking and cooking.  He gave me this recipe for Corn Bread and since then it has always been a family favorite!

Mexican Corn Bread

Corn meal - 1/2 cup
All purpose flour - 1/2 cup
Sugar - 1 tbsp
Baking powder - 1 tbsp
Eggs -2 whole
Butter melted - 1/4 cup
Milk - 1/4 cup
Jalapenos  pepper diced - 2 tsp
Onion fine diced - 1/4 cup
Olive Oil - 1 tbsp
Red pepper diced - 1 tblsp
Corn fresh/frozen - 1/2 cup
Cheddar cheese - 1/4 cup

1.  Mix corn meal, flour, sugar, baking powder together and sift.
2.  Mix eggs, milk, melted butter together.
3.  Saute jalapenos, onion, and red pepper with a tbsp of olive oil
4.  Mix all ingredients together.  Do not overmix.
5.  Bake in a greased pan or muffin tins at 425F for 20 to 30 minutes till toothpick comes clean.

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