High-SocieTea
"Where the Art and Elegance of Taking Tea is Treasured"
1 cup flour To smooth the palate from this spicy number, serve your guests a cup of Stash’s Vanilla Creme tea. Vanilla beans are combined with premium black teas for a rich, smooth and sweet tea that will hold its own alongside a plate of this savory cornbread.
"Cinco de Mayo My this Cornbread
is Hot, Hot, Hot"
When you mix cornmeal with jalapeno peppers, you’re in for a kick. Serve this cornbread to your Afternoon Tea guests along with a few sweet treats, and they will Hat Dance all the way home!
1 cup cornmeal
1/3 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1 cup buttermilk
1/4 cup melted butter, cooled
3 oz. chopped jalapeno peppers
1 cup shredded Monterey
Jack cheese
4 oz. chopped pimientos
1/4 cup corn
Preheat oven to 400 degrees. Prepare a cornbread pan by buttering it well.
In a bowl, mix flour, cornmeal, sugar, baking powder and salt.
In a separate bowl, beat together eggs, buttermilk and butter. Stir in jalapenos, corn, pimientos and cheese.
Pour egg mixture into flour mixture and stir until blended. Scrape the batter into the cornbread pan.
Bake approximately 20-25 minutes or until the bread springs back when lightly pressed in the center and the sides begin to pull away from the pan.
Serve hot or at room temperature.
