When you need a change from all the "sweet" Fair goodness, this is an excellent, fresh out of the oven treat. It is moist, rich and spicy with cream & tequila poured into the center of the corn batter to form a custard filling that will bake right in the middle...no need for butter or syrup with this cornbread! —lapadia
one 8×8 inch pan
1 cup flour
3/4 cups cornmeal
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1/3 cup finely minced jalapeno (optional – seed & stems for extra heat)
2/3 cup shredded cheddar cheese
3 tablespoons butter, melted
2 cups reduced fat milk
1 tablespoon white wine vinegar
1 cup heavy cream
1 tablespoon gold tequila
In This Recipe
Preheat oven to 350 degrees. Spray a baking pan with non-stick buttery cooking spray and place it in the oven to heat.
In a large mixing bowl cut the flour, cornmeal, sugar, salt, baking soda, baking powder, jalapeno and cheddar cheese with a pastry cutter until all ingredients are incorporated.
In a separate bowl, whisk together the melted butter, milk, and eggs, add into the dry ingredients. Mix until well combined. Stir in the vinegar
Pour batter into the pre-heated baking pan. Add the tequila to the heavy cream and gently pour it into the center of the batter – Do Not Stir. Carefully return the pan to the oven and bake for 50-60 minutes until golden brown, center will be soft.
Remove from oven and cool for 30 minutes before serving. Best if eaten the same day it is made.