On 2019-04-20 4:57 p.m., Boron Elgar wrote:
> On Sat, 20 Apr 2019 13:38:14 -0600, U.S. Janet B. >
> wrote:
>
>>
>> I made Jalapeno Corn Bread to go with the sausages for supper. I used
>> the recipe fro Bernard Clayton's New Complete Book of Breads.
>>
>> Jalapeno Corn Bread
>>
>> 2 pans, about 8 servings
>>
>> 2 1/2 cups yellow cornmeal
>> 1 cup bread or all purpose flour
>> 2 tablespoons sugar
>> 1 tablespoon salt
>> 4 teaspoons baking powder
>> 1/2 cup nonfat dry milk
>> 3 eggs
>> 1 1/2 cup warm water
>> 1/2 cup cooking oil
>> 1 16-ounce can cream style corn
>> 6 to 8 jalapeno canned peppers (I had some frozen fresh and used 4
>> instead)
>> 2 cups grated sharp Cheddar cheese
>> 1 large onion grated
>>
>> 2 9x11 or 9x9 pans greased (I used a preheated 12 inch cast iron
>> skillet and a 9x9inch foil pan)
>> Preheat oven to 425F
>> Stir together the cornmeal, flour, sugar, salt, baking powder, and
>> powdered milk
>> in a smaller bowl lightly beat the eggs and stir in the warm water and
>> oil. Pour the liquid mixture into the cornmeal mix and then stir in
>> the corn, chopped peppers, cheese and grated onion.
>> Pour into prepared pans.
>> Bake until bread tests done with toothpick, about 30 minutes
>>
>> Janet US
>
> I have that book on the shelf and have not opened it in ages. I must
> refresh my memory.
>
> This is quite close to my dolled up corn bread recipe and I actually
> keep a couple of those little cans of jalapenos in the cupboard just
> for it (I also use them for canned refried beans). Granted, I use
> fresh corn or frozen niblets, and might experiment with the type of
> cheese
>
> You know me, of course, I am likely to vary it every time I make it.
> The above is particularly appealing, as I have never used onion in the
> CB. I must try it.
>
> Thanks for sharing.
>

I hadn't looked at my copy in ages until this thread. I have been
meaning to make the "Pain Hawaiien Fauchon" but have not got around to
it in the 35 years that I have owned the book (bought used).
On a business trip to Paris some years ago, I went to Fauchon hoping to
buy a loaf for comparison but they had never heard of it:-(

I've just had a good baking day:
2 dozen sablés
2 dozen almond tarts
2 dozen lemon cheesecake tarts from a book about baking in the time of
Jane Austen
1.5 dozen "tart-come-buns" a tartlet pastry shell with 0.5tsp seedless
raspberry jam and topped with a simple sponge cake batter. My Mother
used to make them regularly as my Father loved them. The excess batter
made 6 cupcakes.
In the process I had to use egg yolks so I accumulated a lot of
eggwhites. So I made an Italian meringue and messily piped a few dozen
small meringues that are drying out in the oven overnight.
Did I mention that I'm trying to lose weight?
Graham