Cuisinart DLC-2009CHB manual Jalapeño Cornbread

Preheat oven to 350°F. Lightly coat an 8-inch square baking pan with vegetable oil cooking spray. Insert metal blade in work bowl. Process pecans, chocolate chips, brown sugar and coffee granules until coarsely chopped, about 10 seconds. Reserve and wipe work bowl clean.

Combine flour, baking powder and salt in a small bowl; reserve. Process sugar and butter until creamy, about 20 seconds. Scrape work bowl and process an additional 15 to 20 seconds. Add egg and vanilla; process until smooth, about 30 seconds. Add sour cream; process until well combined, about 10 seconds. Scrape work bowl. Add reserved dry ingredients. Pulse until just incorporated, about 10 times.

Layer half of the batter, two-thirds of the topping, the remaining batter and remaining topping in prepared pan. Gently swirl with a knife to combine batter and topping. Bake until golden brown and a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Cool in pan on a wire rack for 20 to 30 minutes. Remove from pan and cool completely. For best results, wrap in plastic wrap and allow to rest for 24 hours before slicing.

Nutritional information per serving:

Calories 256 (45% from fat) • carb. 33g • pro. 2g • fat 13g • sat. fat 7g

• chol. 38mg • sod. 77mg • calc. 60mg • fiber 1g

Jalapeño Cornbread

Serve warm from the oven with Cilantro Lime Butter (recipe follows)

Makes 9 servings

nonstick cooking spray

1cup yellow cornmeal

¾cup unbleached, all-purpose flour 2½ teaspoons baking powder

½ teaspoon granulated sugar

¼ teaspoon table salt

1 small jalapeño pepper, seeded, cut into ½-inch pieces

1 cup nonfat milk

1 large egg

1 tablespoon unsalted butter, melted

Preheat oven to 400°F. Lightly coat an 8 x 8-inch baking pan with nonstick cooking spray. In a small bowl combine cornmeal, flour, baking powder, sugar and salt. Reserve.

Insert metal blade. Process jalapeño until finely chopped, about 5 seconds. Scrape bowl. Add milk, egg and butter; process to combine, about 5 to 10 seconds. Add dry ingredi- ents. Pulse until flour and cornmeal are just combined, about 6 to 7 times. Pour into prepared pan and bake until golden and top springs back when touched, about 20 minutes. Cut into squares and serve warm with Cilantro-Lime Butter (recipe follows).

Nutritional information per serving:

Calories 112 (19% from fat) • carb. 19g • pro. 4g • fat 2g • sat. fat 1g

• chol. 27mg • sod. 220mg • calc. 85mg • fiber 2g

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