Recipe courtesy of Virgil's Real Barbecue
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Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
10 mini loaves

Ingredients

Directions

Pre-heat the oven to 425 degrees.

In a bowl combine the first 6 ingredients. In another bowl whisk together the melted butter, buttermilk, milk, beaten eggs, and Tabasco pepper sauce, to taste. Add the dry ingredients and stir to just combine. Then fold in the warm corn kernels, grated cheddar cheese, chopped scallions, and chopped cilantro. Pour the mixture into buttered loaf pans 1 1/2 by 1 1/2 by 3-inches, filling them 2/3 full. Bake for 20 minutes, or until bread is golden brown and a skewer inserted in center comes out clean.

Cook's Note

Recommended drink: Cave Creek Chili Beer

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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