Ham and Jalapeno Corn Bread Recipe

From Dorothy McNett's Recipe Book.

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See Also: Appetizers · Breads · Casseroles

Ham and Jalapeno Corn Bread

From Dorothy McNett's recipes at www.dorothymcnett.com. This easily becomes a great appetizer or "small bites" addition to a raw vegetable and assorted cheese platter.

1 cup cornmeal or polenta
1 cup unbleached all purpose flour
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 egg
3/4 cup buttermilk
3 tablespoons extra-virgin olive oil
1/4 to 1/2 cup minced salami or ham
1/3 cup hot salsa

Preheat oven to 425 degrees. Butter or oil a square 8 or 9 inch baking dish. In batter bowl, whisk together the polenta, flour, sugar, baking powder, soda, and salt. In another bowl, whisk the egg and stir in buttermilk, oil, ham, and salsa. Gently combine the liquid ingredients into the flour mixture and scrape into the pan. Bake 25 minutes, or until golden brown. Cut into serving pieces and serve warm.

Recipe created 2001-02-19.

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