19 December, 2020
Mexican Corn and Cheese Bread
Mexican Corn and Cheese Bread
Another favorite from the Moosewood cookbook, goes great with the Green Chile Stew
Ingredients
- 1 cup unbleached white flour
- 1 cup yellow corn meal
- 1 egg
- 2 tbsp honey
- 3 tbsp baking powder
- ½ tsp salt
- 1 cup milk or milk alternative(oat works best)
- ¼ cup olive oil
- ½ cup finely minced onion
- 1 cup corn kernels (fresh or frozen)
- ½ cup grated cheddar cheese
Instructions
- Heat olive oil in a small skillet.
- Add minced onion and saute over medium heat 5-8 minutes or until onion is soft and translucent. Set aside to cool.
- Beat together egg, honey and milk.
- Combine thoroughly together flour, corn meal, baking powder and salt.
- Combine milk mixture and cornmeal mixture. Mix until well blended.
- Add corn kernels, sauteed onions (be sure to scrape in all the excess olive oil from the pan!) and grated cheese. Mix well.
- Spread into well-buttered 8 inch square pan. Bake at 375 for 25-30 minutes, or until brown and firm on top.