This is one recipe I have not made in a while but one I will be bringing back to the table this year. A delightful bread that is loaded with fresh corn, tomatoes, onions and peppers and enough cheese to make it extra special. Ya know those dishes that are ‘extra special’? Those are the ones with a cheese topping or a gratin of crumbs, maybe a dose of chopped nuts or pimento added, something that you would not ordinarily do unless it was holiday or a special event. At least that is the way I was brought up.
Come time to shine, ya gotta polish the silver and spread on the best and that means tossing in a few extra ingredients. Some recipes might stand on their own throughout the year, but come holiday, they got to sing out loud. Okay, enough.. lets get to this scrumptious bread, or is it? I mean, is it really a bread or could it be a considered a vegetable dish? Really now, look at the ratio of veggies to grain and decide for yourself…
2 cups fresh corn, cut from cob (okay, canned can do)
1 cup chopped onion
1 cup chopped fresh tomato, seeded
1 cup chopped bell pepper
1 teaspoons salt
1/8 teaspoon cayenne
1 cup stone-ground cornmeal mix
1 cup grated sharp cheddar cheese
2 eggs, slightly beaten
1 cup whole milk
…or 1/2 cup evaporated milk and 1/2 cup water
In a large bowl, mix the first 8 ingredients together. Let rest for half an hour. Stir eggs, milk and water together in a bowl and fold into the corn mixture.
Pour into a well grease loaf pan and bake for 1 hour at 375 degress F.
Remove from oven, invert and let rest 5 minutes. Slice, butter and serve.
Note: I have recently enjoyed making cornbread in mini loaf pans which will bake in about 40 minutes, like the Jalapeño bread shown above.