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.
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.
Adapted from a recipe from Virgil's Real BBQ, New York, NY
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