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Corn and Cheese Bread New York Times Magazine, February 3, 1985 Craig Claiborne with Pierre Franey Yield: 8 servings 1 cup cream-style corn 1 cup yellow cornmeal 3 eggs Salt to taste ½ tsp. baking soda ¾ cup buttermilk ⅓ cup melted white shortening or oil ¾ cup grated sharp Cheddar cheese 2 Tbsp. butter Preheat the oven to 400o. In a mixing bowl, combine the corn, cornmeal, eggs, salt, baking soda and buttermilk. Stir well and add the shortening and one-half cup of the cheese. Stir to blend. Meanwhile, put the butter in a nine-inch skillet, preferably of black iron. Place it in the oven and heat until the butter melts without browning. Pour the batter into the skillet. Sprinkle with the remaining cheese and bake 30 minutes or until the bread is firm and golden brown on top. If you are going to use this in Stuffed Mexican Flank Steak, make it a day ahead. |
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