Author Notes
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
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Ingredients
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INREDIENTS
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1 cup flour
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3/4 cups cornmeal
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1 tablespoon sugar
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1/2 teaspoon salt
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1/2 teaspoon baking soda
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1 teaspoon baking powder
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1/3 cup finely minced jalapeno (optional – seed & stems for extra heat)
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2/3 cup shredded cheddar cheese
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3 tablespoons butter, melted
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2 eggs
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2 cups reduced fat milk
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1 tablespoon white wine vinegar
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1 cup heavy cream
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1 tablespoon gold tequila
Directions
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INSTRUCTIONS
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Preheat oven to 350 degrees. Spray a baking pan with non-stick buttery cooking spray and place it in the oven to heat.
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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.
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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
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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.
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Remove from oven and cool for 30 minutes before serving. Best if eaten the same day it is made.
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