Serrano Corn Bread Food

JALAPENO CORNBREAD

Steps:

• Combine 1 1/4 cups flour, 1 1/2 cups cornmeal, 3 tablespoons sugar, 1 tablespoon baking powder, 1 teaspoon salt and 1/2 teaspoon baking soda. Whisk 2 1/4 cups buttermilk, 2 eggs, 1/2 stick melted butter and 1 tablespoon chopped pickled jalapenos; stir into the flour mixture. Pour into a buttered, cornmeal-dusted 9-inch cast-iron skillet; top with sliced fresh jalapenos. Bake at 450 degrees F, 20 to 25 minutes.

MEXICAN STYLE CORNBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet.
• In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.
• In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top.
• Bake for 30 to 35 minutes until center is set and top is golden brown.

SERRANO HAM AND POBLANO CORN PUDDING

Steps:

• Char chiles over gas flame or in broiler until blackened on all sides. Enclose in paper bag 15 minutes. Peel and seed chiles, then cut lengthwise into 1/4-inch-wide strips.
• Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Combine 1 1/2 cups corn, eggs, and next 3 ingredients in blender. Blend until almost smooth. Transfer mixture to large bowl. Add sour cream and Maseca; stir until blended, then stir in ham, cheese, chiles, and remaining 1/2 cup corn. Transfer mixture to prepared baking dish. Bake until corn pudding is puffed and golden brown in spots on top, about 40 minutes.
• *These fresh green chiles, often called pasillas, are available at some supermarkets and at specialty foods stores and Latin markets.
• **Maseca (instant corn masa mix) is available at Latin markets.

CORN CHIP-SERRANO RELISH

Steps:

• Add serranos, shallots, Pickled Red Onions and cilantro to a bowl. Stir until combined. Add olive oil and season with pepper and salt. When ready to serve, add corn chips.
• Slice red onions thinly, then cover in a bowl with red wine vinegar. Stir in honey and chopped cilantro. Cover and refrigerate 8 hours or up to overnight.

SERRANO CHILI AND CILANTRO CORNBREAD MUFFINS

Steps:

• BROILER-BLACKENED CHILIES:.
• Put the chilies on a baking pan on the top rack under the broiler until they blister and turn black. Turn them over and repeat. Remove them from the broiler and drop them into a brown bag to cool. The skin will become loose and flaky as they cool.
• OPEN-FLAME-BLACKENED CHILIES:.
• Alternatively, roast the chilies over a flame or over a barbecue grill. Hold the chilies 4" away from the flame and rotate until all sides of the pepper turn black (I would use a grilling basket or a soaked bamboo skewer in case you wanted to use your hands again someday.).
• MIX:.
• Preheat oven to 350 degrees F. If using cast iron pans (for the best crust), grease them and put them in the oven during preheating.
• In a large bowl, mix together all the dry ingredients.
• In a separate bowl, whisk together the milk, eggs, oil or butter, maple syrup or sugar, and the cilantro.
• Stir the wet ingredients into the dry ingredients with a wooden spoon until thoroughly mixed.
• Take the chilies out of the bag and slice them in half, directly down the middle. Open them up. Remove and discard the seeds. Peel off and discard the blistered skin. Cut the chilies into small pieces and stir them into the batter until they are completely mixed inches.
• Smear a little butter or oil on the bottoms and sides of a 9-inch square baking pan or 12 muffin molds and pour the batter inches
• Bake 20 minutes if using a muffin pan, or 25 minutes if you're using a baking pan.
• Remove from the oven and let cool.
• HONEY BUTTER:.
• Blend the softened butter and honey in a bowl with a fork, whipping lightly to create a creamy spread. Scoop the spread into a ramekin and serve with the cornbread.
• PRESENTATION OF SQUARE PAN CORNBREAD:.
• Make 1 slice directly down the middle of the baking pan and 4 slices across to make 10 rectangular pieces.

CORNBREAD WITH CAYENNE

Steps:

• Preheat oven to 425 degrees. Lightly oil a cast-iron pan, and heat in oven, about 5 minutes. Meanwhile, whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, and cayenne in a large mixing bowl. Combine buttermilk, milk, and egg in a measuring cup. Add to cornmeal mixture, and whisk together. Add melted butter, whisking to incorporate.
• Fill heated pan with batter until almost full (batter will sizzle when first poured in). Return pan to oven, and bake until dark gold around the edges (time will vary depending on size of pan). Remove from oven, and immediately transfer cornbread from pan to a wire rack. Let cool before serving.

SPANISH TOMATO BREAD WITH JAMON SERRANO (SERRANO HAM)

Steps:

• Mix together the chopped tomatoes, garlic glove, olive oil, salt and pepper. Keep in the fridge until needed.
• To serve, toast 20 slices of baguette. Spoon a little tomato topping on to each piece of toast. Tear 5-6 slices of jamón serrano into pieces and put one piece on each slice of bread.

SERRANO CORN BREAD

Steps:

• Preheat oven to 400. In a large bowl, add corn muffin mix, 2 eggs, 2/3 C milk. Mix ingredients, will be slightly lumpy.
• Grate 1 C cheese, set aside, chop onion and peppers into very small pieces.
• Add cream style corn, mix into batter. Add cheese and peppers. (let batter rest for 3-4 minutes) Pour into a greased square baking dish.
• Bake until golden brown. Test in the middle to make sure it's done all the way through.