Quail & Jalapeno Corn Bread Recipe

Name: Quail & Jalapeno Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: QUAIL; 1 T Worcestershire sauce; 1 T dry sherry; 1/2 t. Salt; 1/2 t. black pepper, freshly ground; 3 whole quail, boneless, rinsed and patted dry; 1 T vegetable oil; 3 c all-purpose flour; 3 T Creole seasoning; CORN BREAD; 4 c milk; 1/2 c white cornmeal; 1/2 t salt; 2 eggs, separated; 2 T butter, softened; 1/2 t baking powder; 1 T jalapeno pepper, chopped; 3/4 c cheddar, shredder; MANGO SALSA; 1 mango, peeled, seeded, diced; 1 tomato, seeded and chopped; 1/3 c red onion, chopped; 1/4 c fresh cilantro, minced; 1 jalapeno, seeded, finely chopped; 2 T lime juice

Servings: persons

QUAIL
1 T Worcestershire sauce
1 T dry sherry
1/2 t. Salt
1/2 t. black pepper, freshly ground
3 whole quail, boneless, rinsed and patted dry
1 T vegetable oil
3 c all-purpose flour
3 T Creole seasoning
CORN BREAD
4 c milk
1/2 c white cornmeal
1/2 t salt
2 eggs, separated
2 T butter, softened
1/2 t baking powder
1 T jalapeno pepper, chopped
3/4 c cheddar, shredder
MANGO SALSA
1 mango, peeled, seeded, diced
1 tomato, seeded and chopped
1/3 c red onion, chopped
1/4 c fresh cilantro, minced
1 jalapeno, seeded, finely chopped
2 T lime juice

1
(QUAIL)
2
(1) Mix Worcestershire, sherry, salt & pepper.
3
(2) Marinate quail in mixture, covered and refrigerated 12 hours.
4
(3) Heat oil to 325F in cast iron skillet or saute pan, medium-high heat.
5
(4) Dredge quail in flour and Creole seasoning mix, shaking to remove excess.
6
(5) Fry until golden & cooked through, turning once, 3-4 minutes per side. Drain on paper towels.
7
(BREAD)
8
(1) Preeheat oven to 400F. Grease a 2-quart casserole dish.
9
(2) Combine milk, cornmeal & salt in medium saucepan; cook, stirring constantly, over medium heat until boiling.
10
(3) Remove; mix in egg yolks, butter, baking powder, jalapeno & cheese. Heat casserole dish in over.
11
(4) Beat egg whites until stiff but not dry.
12
(5) Fold into cornmeal mix until no traced of whte remian. Pour into casserole, bake 30-35 minutres until golden brown.
13
(SALSA)
14
Combine all ingredients in small bowl

1748

kcal

Calories

Fat

181

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: QUAIL, 1 T Worcestershire sauce, 1 T dry sherry, 1/2 t. Salt, and more.

Yes, Quail & Jalapeno Corn Bread falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quail & Jalapeno Corn Bread

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