Triple Corn Quick Bread Recipe : Patrick and Gina Neely : Recipes : Food Network

Ingredients

  • ¾ cups canned cream corn
  • 1 large egg, beaten
  • ¾ cup whole milk
  • 1 ½ cups extra-sharp shredded yellow Cheddar
  • 1 tablespoon baking powder
  • 1 ½ cups yellow cornmeal
  • 1 ½ cups all-purpose flour
  • + 6 more ingredients
    • 1/8 teaspoon freshly ground black pepper, plus more for seasoning
    • 1 ¼ teaspoons kosher salt, plus more for seasoning
    • 1 cup corn kernels, defrosted if frozen
    • 2 cloves garlic, chopped
    • 1 jalapeno, ribs removed, seeded, and finely chopped
    • 4 tablespoons unsalted butter, divided

Preheat the oven to 350 degrees F. Spray a 9 by 5-inch loaf pan with nonstick spray. Add 1 tablespoon butter to a medium saute pan over medium-high heat. Once hot, add the jalapeno and garlic and saute until soft, about 3 minutes. Add the corn kernels and saute for another minute. Season the...

View full recipe at SpringPad

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