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:
- Sautee onion in vegetable oil.
- Combine dry ingredients. In a separate bowl, combine egg, milk & honey.
- Preheat oven to 400F
- Warm cast iron pan in oven for 10 minutes. Add butter.
- When the butter is melted, pour off into wet ingredients. Mix wet into dry ingredients.
- Add onion and pepper to batter.
- Pour into pan, top with grated cheese.
- Cook ~20 minutes. Check with a tooth pick.
Posted by: terryg
This entry was posted on Sunday, January 24th, 2010 at 10:28 am and is filed under side dishes, vegetarian.