Jalapeño Custard Cornbread

Name: Jalapeño Custard Cornbread
Ingredients: INREDIENTS; 1 cup flour; 3/4 cups cornmeal; 1 tablespoon sugar; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 1 teaspoon baking powder; 1/3 cup finely minced jalapeno (optional - seed & stems for extra heat); 2/3 cup shredded cheddar cheese; 3 tablespoons butter, melted; 2 eggs; 2 cups reduced fat milk; 1 tablespoon white wine vinegar; 1 cup heavy cream; 1 tablespoon gold tequila

15 ingredients

6 steps

Ingredients

INREDIENTS
1 cup flour
3/4 cups cornmeal
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1/3 cup finely minced jalapeno (optional - seed & stems for extra heat)
2/3 cup shredded cheddar cheese
3 tablespoons butter, melted
2 eggs
2 cups reduced fat milk
1 tablespoon white wine vinegar
1 cup heavy cream
1 tablespoon gold tequila

Directions

1

INSTRUCTIONS
2

Preheat oven to 350 degrees. Spray a baking pan with non-stick buttery cooking spray and place it in the oven to heat.
3

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.
4

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
5

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.
6

Remove from oven and cool for 30 minutes before serving. Best if eaten the same day it is made.