Corn Bread

Renowned chef Toribio Prado
Cha Cha Cha Restaurant
Los Angeles, CA

• 2 cups milk
• 1 cup heavy whipping cream
• 1/4 pound unsalted melted butter
• 4 eggs
• 2 serrano chiles
• 1 cup all-purpose flour
• 3 cups white corn meal
• 1 1/2 cups sugar
• 3 teaspoons baking soda
• 2 teaspoons salt

In a mixing bowl place milk, cream, eggs, butter, sugar and serrano chiles. Mix well. Save one cup of this mixture to the side. Add corn meal, flour, baking soda and salt into the bowl. Mix well. Place in a 6" Teflon baking pan. Bake at 385° for 35 minutes. Remove from the oven and allow to cool. Cut it in half horizontally. Place open face in a baking pan and bathe with the remaining milk mixture. Put back together and it is ready to serve.

• Preparation: 5 minutes
• Baking: 35 minutes