Post by Debbie on Sept 22, 2011 2:41:00 GMT -6
Pablano Cilantro Cornbread
Ingredients:
1 lb Butter
9 Eggs
14 oz Cornmeal
13 oz Cake flour
1 oz Baking powder
1 lb Granulated sugar
4 cups Sour cream
2 cups Diced green chilies
2 cups Diced red pimentos
1 Tbsp Salt
¼ tsp Cayenne pepper
¼ tsp Red chili flakes
1 bunch Fresh Cilantro
Preparation:
Mix butter and sugar in mixer until light and fluffy.
Add eggs slowly while mixer is on low speed.
Add dry ingredients and mix for 30 seconds.
Add the chilies and spices, mix for an additional minute.
Remove 1/3 of the batter and puree with cilantro in blender.
Spray pans with non stick spray.
Pour 1st batter in bread pan.
Marble the green and regular mix.
Bake at 350 degrees for 35-40 minutes.
The cornbread will be done when the center feels firm.
Serve warm or cold with a slather of real butter.
Yield: 2-9 inch round cake pans or bread loaf pans.
Ingredients:
1 lb Butter
9 Eggs
14 oz Cornmeal
13 oz Cake flour
1 oz Baking powder
1 lb Granulated sugar
4 cups Sour cream
2 cups Diced green chilies
2 cups Diced red pimentos
1 Tbsp Salt
¼ tsp Cayenne pepper
¼ tsp Red chili flakes
1 bunch Fresh Cilantro
Preparation:
Mix butter and sugar in mixer until light and fluffy.
Add eggs slowly while mixer is on low speed.
Add dry ingredients and mix for 30 seconds.
Add the chilies and spices, mix for an additional minute.
Remove 1/3 of the batter and puree with cilantro in blender.
Spray pans with non stick spray.
Pour 1st batter in bread pan.
Marble the green and regular mix.
Bake at 350 degrees for 35-40 minutes.
The cornbread will be done when the center feels firm.
Serve warm or cold with a slather of real butter.
Yield: 2-9 inch round cake pans or bread loaf pans.