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Monday, September 10, 2007

Cornmeal, Jalapeno and Fresh Corn Scones

I saw this recipe in my September '07 Cooking Light and thought they looked beautiful. They do turn out nice and the dough was very pliant, but the flavor was pretty much nonexistent. I turned them into pork sandwichs for my son the next day and he said it was pretty much the worst corn bread he had ever eaten. The sandwich was good though, with Dijon mustard and apple jelly to add a little flavor to the bland bread. The bread took more like 32 minutes to bake, so just watch it if you decide to make this one.
Cornmeal, Jalapeno and Fresh Corn Scones
1 3/4 cups all-purpose flour
3/4 cup cornmeal
1 Tbsp. baking powder
1 tsp. kosher salt
4 1/2 Tbsp. chilled butter, cut into small pieces
1/2 cup fresh corn kernels (about 1 ear)
2 Tbsp. finely chopped seeded jalapeno pepper
1 cup nonfat buttermilk
Cooking spray
Preheat oven to 400 degrees.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, baking powder and salt in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender until mixture resembles coarse meal. Stir in corn and pepper. Add buttermilk, stirring just until moist (dough will be slightly sticky).
Turn dough out onto a lightly floured surface, and knead lightly 2 or 3 times with lightly floured hands. Pat dough into a 9-inch circle on a baking sheet coated with cooking spray. Cut dough into 12 wedges, cutting to, but not through, dough. Bake at 400 for 25 minutes or until lightly browned. Cool on wire rack.

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