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Habanero Cornbread
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    Habanero Cornbread

  • 1-1/2 cups yellow cornmeal
  • 1/2 cup flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup canned cream style corn
  • 1 medium onion, finely chopped
  • 1 or more habaneros, finely chopped
  • 1 cup grated cheddar cheese
  • 1/4 cup corn oil
  • 2 eggs, slightly beaten
  • 1 cup buttermilk
  • This recipe is definitely for the serious chilehead! This is the best cornbread ever. For the faint of palate, you can substitute jalapenos for the habaneros and still have a very tasty cornbread.

    Preheat oven to 450 degrees. Place greated cast iron skillet in the oven to heat.
    Combine dry ingredients. Combine remaining ingredients; add to dry ingredients and fold in.
    Pour the batter into the heated skillet and bake for about 20 minutes or until golden brown.

    We hope you have a wonderful holiday season! If you have any questions about any of the recipes, please email us at madpepco@gte.net or give us a call at 1-888-456-6604.

    From: Judith and Dave Stone of The Mad Pepper Co. and El Pass-O Cafe in Tierra Verde, Florida
    Posted By: firegirl.com
    Post Date:

    *BACK TO BREAD*







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