Wednesday, October 14, 2015

Pepper cornbread

A homage to Chef Paul is this recipe. Taken from his own words he wasn't quite certain what to call it should it be peppercorn bread or pepper cornbread no matter here is this recipe.

1tsp salt
1 cup all purpose flour      
1 cup corn flour            
1 cup yellow corn meal
1/4 cup baking power

2 tbs olive oil 
1/4 cup nonfat mayonaise
1/4 cup nonfat cream cheese
2 cups evaporated skim milk

vegetable oil spray
1tbls crushed red pepper
1 tb pink peppercorns *
1 tb green peppercorns *
* if you can't find separate containers use the medley one

preheat oven to 350 degrees
 Place the eight dry ingredients mix thoroughly adding in the mayo and cream cheese. Mix using your hands forming small balls. Add the evaporated milk and oil   using a spatula fold completely til blended.

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