The People's Reciplex

1/2 Batch Habanero Cornbread

I followed the recipe on the back of the cornmeal bag.  Switched to habanero from jalapeno.  Serves 4 chile heads, without leftovers.
Ingredients:
  • 1 onion, diced
  • 1 T vegetable oil
  • 2 habanero chiles, deseeded & chopped
  • 1/2 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1/2 t salt
  • 1/2 T baking powder
  • 1 egg
  • 1/2 cup milk
  • 2 T honey
  • 2 T butter
  • cheddar cheese (grated as a  topping)

Instructions:

  1. Sautee onion in vegetable oil.
  2. Combine dry ingredients. In a separate bowl, combine egg, milk & honey.
  3. Preheat oven to 400F
  4. Warm cast iron pan in oven for 10 minutes. Add butter.
  5. When the butter is melted, pour off into wet ingredients. Mix wet into dry ingredients.
  6. Add onion and pepper to batter.
  7. Pour into pan, top with grated cheese.
  8. Cook ~20 minutes. Check with a tooth pick.

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This entry was posted on Sunday, January 24th, 2010 at 10:28 am and is filed under side dishes, vegetarian.

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