This is one of those dishes where I want to eat the whole thing as soon as it comes out of the oven. I actually have to force myself not to make it all the time so I don't eat it constantly. I think eating about this cornbread all the time. The key is to make it a day ahead of time (good luck trying to wait a day to eat it) and then cut slices and fry them in butter. It is out of this world good.
This is a combo of a "from-scratch" recipe and the directions on a gluten-free boxed cornbread.
Ingredients:
1 box Gluten Free Pantry Yankee Cornbread & Muffin mix
1/4 cup sugar
1 1/3 cups milk
1 extra-large egg, lightly beaten
6 tbsp butter, melted, plus extra to
grease the pan
8 ounces aged extra-sharp Cheddar, grated, divided
1/3 cup chopped scallions, white and green parts, plus extra
for garnish, 3 scallions
3 tablespoons seeded and minced fresh jalapeno peppers
Directions:
Preheat the oven to 350 degrees F.
Combine the cornbread mix and sugar in a large bowl. In a separate bowl, combine the milk, egg, and butter. With a
wooden spoon, stir the wet ingredients into the dry until most of the lumps are
dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions
and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
Grease a round 9 inch casserole dish.
Pour the batter into the prepared pan, smooth the top, and
sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake
for 30 to 35 minutes, or until golden brown on top and a toothpick comes out clean. Serve warm or at room temperature.
Don't forget to fry up slices in butter!
Recipes courtesy of the Food Network and Gluten Free Pantry
No comments:
Post a Comment