Jalapeño Custard Cornbread
lapadia
- Serves
- one 8×8 inch pan
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!
Ingredients
- INREDIENTS
- 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 eggs
- 2 cups reduced fat milk
- 1 tablespoon white wine vinegar
- 1 cup heavy cream
- 1 tablespoon gold tequila
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Directions
- Step 1
INSTRUCTIONS
- Step 2
Preheat oven to 350 degrees. Spray a baking pan with non-stick buttery cooking spray and place it in the oven to heat.
- Step 3
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.
- Step 4
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
- Step 5
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.
- Step 6
Remove from oven and cool for 30 minutes before serving. Best if eaten the same day it is made.