Virgil's Cornbread
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Virgil's Cornbread
Last updated 6/12/2012 12:58:39 AM. Recipe ID 21469. Report a problem with this recipe.
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      Title: Virgil's cornbread
 Categories: Taste
      Yield: 4 Servings
  1 1/2 c  Yellow cornmeal
  1 2/3 c  Sifted flour
    2/3 c  Sugar
  1 1/2 ts Salt
      1 tb Baking powder
      1 ts Baking soda
      8 tb Melted butter
  1 1/2 c  Buttermilk
    1/2 c  Milk
      2    Beaten eggs
           Tabasco to taste
      4 oz Warm corn kernels
      3 oz Grated cheddar cheese
    1/4 c  Chopped scallions
      2 tb Chopped cilantro
  Pre-heat the oven to 425 degrees.
  In a bowl combine the first 6 ingredients. In another bowl whisk
  together the melted butter, buttermilk, milk, beaten eggs, and
  Tabasco to taste. Add the dry ingredients and stir to just combine.
  Then fold in the warm corn kernels, grated cheddar cheese, chopped
  scallions, and chopped cilantro. Pour the mixture into buttered loaf
  pans 1 1/2- x 1 1/2- x 3-inches, filling them 2/3 full. Bake for 20
  minutes, or until bread is golden brown and a skewer inserted in
  center comes out clean.
  Recommended drink: Cave Creek Chili Beer
  (adapted from a recipe from Virgil's Restaurant New York City)
  Yield: 10 mini loaves

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Recipe ID 21469 (Apr 03, 2005)

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