Coyote's Corn Bread

* Exported from MasterCook *

Coyote's Corn Bread

Recipe By : Mark Miller's Coyote Cafe
Serving Size : 25 Preparation Time :0:00
Categories : Good Food Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter -- melted
1 1/4 cups milk -- room temp.
1 cup buttermilk Or plain yogurt
5 each egg -- separate out yolks
1/4 cup honey
------------ DRY ------------------
2 1/4 cups all-purpose flour
1 3/4 cups cornmeal
1 tablespoon baking powder
1 tablespoon salt
1/2 cup sugar
1 tablespoon ground cumin
------------
1 cup fresh corn kernels -- roasted
2 teaspoons cracked black pepper

1. Preheat the oven to 375 degrees.

2. Lightly coat a 12" to 14" rectangular (or round) baking pan with canola oil
of softened butter.

3. Combine the butter, milk, and buttermilk in a mixing bowl.

4. Whisk in egg yolks and honey until incorporated and set aside.

5. Combine the dry ingredients and sift into a separate mixing bowl.

6. Stir in the corn and peppercorns and set aside.

7. Place the egg whites in another mixing bowl and beat to stiff peaks. Set as
ide.

8. Fold the dry ingredients into the milk mixture until incorporated; do not o
vermix.

9. Gently fold in the beaten egg whites.

10. Pour the batter into the prepared pan and spread out evenly with a rubber s
patula or spoon.

11. Bake in the preheated oven for 18 to 20 minutes, or till lightly browned an
d a paring knife or tooth pick comes out clean when inserted in the center; the
corn bread should spring back when pressed with your finger.

12. Place the pan on a rack to cool.

13. Cut when cool (it will crumble if cut when hot).

14. Reheat, covered, in a 250 degree oven and serve warm.

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