All items should be at room temperature. Remove stems and seeds from ancho peppers and grind in a spice mill or grinder. Add ingredients to bread machine in order except cheese which is added during final kneading. Bake at regular setting for 1-1/2 Lb loaf.
Serving Ideas : Great with soups or stews

NOTES : This is a bread machine recipe. I have used Calvins Powder for this recipe. If you do not have it, feel free to substitute another powdered hot pepper. I have only used 1 teaspoon as it adds heat without being overwhelming. You can add more to suit your tastes, but watch how much more you add as it will affect the consistency of the dough. You can also substitute sharp cheddar cheese for the provolone. The ground anchos add wonderful flavor and a nice orange color to the bread.

From: Dave Hendricks . Via the Chile Heads Mailing List
Posted By: Dave HendricksDaves Page
Post Date: Thu, 29 Jan 1998

Preheat oven to 375F. Grease 24 muffin tins. Sift first three ingredients together, add bran and nuts. In another bowl cream the margarine and sugar together. Mix in the bananas, sauce and the eggs one at a time. Stir banana mixture into the flour mix; mix only until moistened. Pour into muffin tins, bake 15 min or until golden brown. Let cool before attempting to remove from the tins.

From: The Chile-Heads Recipe Collection
Posted By:Mike B

On a baking tray (covered with foil to make a 'nest' for the bread) 1 loaf (round) sour dough bread - sliced cross-hatch down almost all the way, top to bottom leaving about 1/2 inch in tact (don't cut it all the way through) Monterey Jack cheese - cut in slices then placed in all the bread slices so all the bread slices are filled 1/2 cup melted butter poured over the top 1 pkg good seasons [new] Roasted Garlic dressing (original recipe called for Italian) sprinkled over the top to the cheese/bread/butter

Bake in 350 oven 15 minutes or until the cheese has melted
Serve warm

I know, this isn't really "hot" as CHers like it, but picutre this with Hot Pepper Jack, or your own concoction of peppers placed in the slices with the bread . . . now you get the idea - I tried it with some dried Jalapeno (like the crushed red pepper type seasoning only better) and it was delicious . . .

From: Sharen Rund Bloechl
Posted By: Sharon Rund Bloechl

• 1 dried Chipotle chile
• 3/4 cup coarsely ground yellow cornmeal
• 1/4 cup all purpose flour
• 1 teaspoon doubleacting baking powder
• 1 1/2 tablespoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 tablespoon unsalted butter
• 1 small onion, finely diced
• 2 1/2 teaspoons chilled shortening
• 3/4 cup buttermilk

Place chipotle chile in a small pot and add 1/2 cup of water. Bring to a boil, cover and remove from heat until cool. When cool, remove stem and seeds from chipotle and chop finely.
In a large bowl, combine the cornmeal, flour, baking powder, sugar, salt and baking soda. Melt the butter in a medium skillet over medium heat. Cook the onions until soft, about 5 minutes. Add chopped chipotle and set aside.
Grease a cast iron skillet (6 inches in diameter and at least 1inch deep), with 1 teaspoon of the shortening and heat skillet in a 450 degree oven for 10 minutes. Add the remaining shortening to the cornmeal mixture and blend until it resembles coarse crumbs. Add the onion mixture and gradually stir in the buttermilk so that batter that barely holds its shape. Stir until just mixed.
Pour batter into the hot skillet and bake it in the middle of a 450 degrees oven for 10 to 12 minutes. Cool for 5 minutes in the pan. Place a rack over the skillet, turn skillet over and invert bread onto rack.
Yield: 6 servings

From:???
Posted By:???

1. Preheat oven to 450 degrees F and prehead two 6-inch cast iron skillets in the oven for 20 minutes.

2. In a mixing bowl, combine the cornmeal, flour, sugar, salt and baking powder. Fold in the egg, buttermilk, milk, butter, and pureed chipotles

3. Brush the preheated pans with shortening and immediately pour in the batter, approximately three-fourths of the way up. Bake for 25 minutes, or until the cornbread is brown around the edges and firm. Cut each cornbread into 4 wedges.

Note: If you make this recipe with fresh chipotles, please let us know how it turns out as well as any changes you make to the method. - Tony

From:

From: "Bobby Flay's Bold American Food" From the Chile-Heads Recipe Collection
Posted By:Tony Lima

1. Preheat oven to 450 degrees F and prehead two 6-inch cast iron skillets in the oven for 20 minutes. * I used 1 8-inch round pie pan

2. In a mixing bowl, combine the cornmeal, flour, sugar, salt and baking powder. Fold in the egg, buttermilk, milk, butter, and pureed chipotles

3. Brush the preheated pans with shortening and immediately pour in the batter, approximately three-fourths of the way up. Bake for 25 minutes, or until the cornbread is brown around the edges and firm. Cut each cornbread into 4 wedges.

Note: So, here is the original recipe. The changes I made are marked by *, basically I adapted it so that it would be fat free. It tasted great! I have no idea how it compares to the original recipe as I didn't try it, but if anyone tries both, I would love to hear how they compare.Hope you enjoy this as much as I did!-Jessica

From: "Bobby Flay's Bold American Food" (p. 167)
Posted By:The Chile-Heads Recipe Collection
Post Date: 11/30/97

Late evening first day put a cup of oatmeal in blender and blend till it is like coarse meal, dump it in a large bowl. add:

Mix well, scrape the dough out onto floured board, knead for a few minutes or so, till the dough feels sliky. (3 minutes ought to do it) Wear latex gloves if you have added pepper powder) roll in flour, put back into the mixing bowl, cover with plastic wrap and leave it setting anywhere, it doesn't have to be in a warm place, go to bed.

Next morning punch the dough down, divide in half. put each half into a greased loaf pan (large) or shape into rounds or long rolls and place on a greased baking sheet.

Cover the pans or loaves with a cloth and forget about them for the entire day. Go to work, go shopping, read a book, whatever. When you get home, turn the oven on to 400 degrees F. Brush the top of the loaves with milk or spray with one of the aerosol oils, plain or flavored. place in the oven and bake for about 40 minutes.
For a crustier loaf you can sprits water on the floor of the oven for steam.
As you can see, this is fat free, sugar free, low salt and it is delicious.

From: Andie Paysinger, Via: Chile Head Mailing List
Posted By: Andie Paysinger, asenji@earthlink.net
Post Date: Sat, 13 Mar 1999

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:

(for automatic bread machines)

1lb loaf	1-1/2lb loaf	2lb loaf
1/2C water 2T fresh lime juice 1T olive oil 5/8t plain salt 2T honey+1T sugar 2 habaneros,minced 1T milk powder (lactase drops, if needed) 1 lime zest,finely shredded 2C bread flour** 1-1/4t bread yeast	1/2C + 3T water 3T fresh lime juice 1-1/2T olive oil 1t salt 3T honey+ 1.5T sugar 3 habaneros, 1-1/2T milk powder (lactase drops) 1-1/2 zests of lime 3C bread flour** 2t yeast (scant)	1C water 1/4C (4T) lime juice 2T olive oil 1-1/4t salt 1/4C honey+2T sugar 4 habaneros, 2T milk powder (lactase drops) zests of 2 limes 4C bread flour** 2-1/2t yeast

Settings: rapid, medium crust. If desired, add a few drops of green food color. The 1lb "proof of concept" loaf worked out very well.

** 1C all-purpose flour + 1t vital gluten + 1/2t diastatic malt powder == 1C bread flour. King Arthur White Whole Wheat Flour is good for WW, milder in taste and has enough gluten to work well as a bread flour straight. This recipe uses this 50-50 with the above all-purpose mixture.

*fresh is preferred, but dried habaneros finely crushed with a cleaver should work well. You can use as many as you want, the original idea was this not to be overwhelmingly hot. If using dried habaneros, add about 2T more lime juice and if dough is still too dry, add more if you have it, or add water by teaspoonful until it's just right but no more. I think it ended up being about 1-1/2T+ once they were crushed (sandwich bag, crush carefully with honey jar).

This was a big hit at the September Hotluck at Jim McGrath's 9/28/97.

Origin:
Posted By: Babs Woods
Date Posted:Sun, 12 Oct 1997 21:48:07

• 1 Stick unsalted butter
• 1/2 sm Onion, finely chopped
• 1 Jalapeno peppers, stemmed, -seeded, and finely diced
• 2 c Flour
• 2 ts Baking powder
• 1/2 ts Baking soda
• 1/2 ts Ground cinnamon
• 1/4 ts Ground ginger
• 1/8 ts Ground allspice
• 1/4 ts Salt
• 1/4 c Sugar
• 3/4 c Pumpkin puree
• 6 tb Buttermilk or plain yogurt
• 1 Egg
• 1/4 c Honey
• 1 tb Tabasco, or other hot sauce

In a small skillet, melt the butter over medium heat, add chopped onion and jalapeno and stir until onion is soft (about 2 minutes). Set aside to cool.

In a large bowl, mix the flour, baking powder, soda, cinnamon, ginger, allspice, salt, and sugar. MIx in the melted butter until mixture resembles grains of rice. Make a well in the center and add buttermilk, pumpkin puree and egg to the well. Mix together with a fork and gradually work in the mixture until a soft, cohesive dough forms.

Drop the batter 1/3 cupful at a time 2 inches apart on a lightly greased cookie sheet. Bake in a preheated oven for 20 minutes, until puffed and firm on surface, but fluffy in the center. Transfer to a cooling rack, cover loosely with a dish towel and cool for at least 5 minuntes.

Mix honey with the jalapeno sauce and brush tops of the scones with this mixture before serving. Yield: 12 to 14

Per serving: 200 calories, 3 g protein, 29 g carbo., 8 g fat, 39 mg chol., 5 g sat. fat, 127 mg sodium.

From: SOAR - the Searchable Online Archive of Recipes
Posted By:???

Here is a great recipe for those of you who have a breadmaker. Enjoy.
----------------------1 1/2 POUND LOAF---------------------------

• 3/4 c Sour Cream
• 1/8 c Water (For Welbilt/Dak bread-machines add 2 T more water
• 1 Egg
• 3 c All-purpose or unbleached Flour
• 1 1/2 ts Salt
• 2 tb Sugar
• 1/4 ts Baking soda
• 1 c Sharp Cheddar Cheese, grated (4 ounces)
• 3 tb Jalapeno pepper, fresh,-seeded & chopped (about 4)
• 1 1/2 ts Red Star active dry yeast
  • Note: for 1 1/2-pound-Panasonic/National-use 3 t-yeast
  • and 1 1/2 pound -Welbilt/Dak-use 2 t yeast

• 1/2 c Sour Cream
• 1/8 c Water (for Welbilt/Dak add -1 tablespoon more water
• 1 Egg
• 2 c All-purpose or unbleached -Flour
• 1 ts Salt
• 1 1/2 tb Sugar
• 1/4 ts Baking Soda
• 3/4 c Sharp Cheddar Cheese, grated (3 ounces)
• 2 tb Jalapeno peppers, fresh, seeded & chopped (about 3)
• 1 1/2 ts Red Star active dry yeast -for all bread machines

Place all ingredients into bread pan, select a light crust setting and press start. After the baking cycle ends, remove bread from pan, place on cake rack and allow to cool 1 hour before slicing.

From: "Bread Machine Magic Cookbook" by Linda Rehberg and Lois Conway. Posted in Fido Cooking Echo by Debbie Carlson Posted in WWIVNet Meal Master Recipe Sub by Roberta Thompson
Posted By: Derek Williams

Combine flour, cheese, jalapenos, 7 TBS of the sugar and salt. Mix well. Combine water, yeast and remaining 1 TBS sugar let sit 10 minutes. Add lard to liquid to melt. Add liquid to flour and mix thoroughly. Knead 15 minutes until smooth and elastic Place in large greased bowl and cover to rise. After an hour punch dough down. Divide into 3 loaves or 2 dozen rolls place in loaf pans cover and let rise till doubled. Bake at 325 until dark brown and done. Rotate pans occasionally for evenness. Remove bread from pan after 5 minutes or so, try to wait till bread is cool and enjoy.
For 3 loaves or 2 dozen rolls.

From: Paul Pruhommes Louisiana Kitchen
Posted By: Michael Schapansky, michael1@bga.com
Post Date: Fri, 20 Mar 1998

• 5 habanero chilies, finely minced
• 2 poblano chiles, coarsely chopped
• 1/2 cup corn oil
• 1 cup all purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 egg
• 1 cup milk
• 4 finely minced habanero chiles
• 8 thinly sliced serrano chiles

Saute 5 habanero chiles and the two poblano chiles in the 1/2 cup corn oil; cool.
Mix the next 4 dry ingredients; mix the egg, milk and 1/3 cup of the prepared chile oil.
Combine dry ingredients milk mixture and last two chiles; mix just until blended; bake at 400 F for 25 minutes or until golden brown.

From:???
Posted By: Ken Rowberry

Mix all ingredients. Pour the batter into a greased cast iron skillet. Bake at 400 degrees F in oven for 45 minutes; cool slightly, slice like a pie, and serve.

For those who don't want or have the time to prepare from scratch, I have had excelent results by useing 2 packages of cornbread mix (the kind in a tear open envelope, not the box) prepared as on the package, then stiring in the cream corn, green chile, and cheese just before pourin it into the skillet. Use the same oven temp and cooking time as described above ( the time indicated on the package needs to be increased because of the added ingredients.

From: Steve Silcox
Posted By:
Post Date: April 97

Preparation:
Preheat oven to 400 degrees.
Combine all dry ingredients and mix well. Add milk and beaten egg and stir (batter should be fully mixed but not completely smooth). Add cheese and chiles and stir to distribute evenly.

Coat the inside of an 8x8 baking pan or cast-iron skillet* with the shortening or butter and place in the heating oven for 5 or so minutes. Remove pan from oven, pour batter into it and return to oven. Bake at 400 degrees 22-25 minutes or until cornbread is golden brown on top. Let stand about 5 minutes, remove from pan and slice.

* You can also use this recipe with molds, muffin pans or any other kind of baking tin. My significant other's from North Carolina and claims it's not cornbread if it's not made in cast iron.

From:Jonathan T. Smillie
Posted By: Jonathan T. Smillie, jsmillie@protix.com
Post Date: Fri, 20 Mar 1998

Instructions:
1. Preheat oven to 425º F. Combine baking mix, Red Pepper and 1/2 tsp. Garlic Powder. With a fork, stir in milk and cheese until mixture forms a soft dough. Drop dough by 1/4 cupful onto greased cookie sheet.

2. Combine butter and remaining garlic powder; brush on dough tops. Bake 10-12 min. or until golden brown.
Makes 12 biscuits.

From: McCormick Spice Company's web pages at < http://www.mccormick.com > in the recipe section
Posted By:The Old Bear
Post Date: Wed, 17 Dec 1997

1. Preheat oven to 425º F. Lightly grease an 8x8-inch pan.
2. Combine first 8 ingredients; add chilies. Stir in milk, butter and egg.
3. Pour into pan; sprinkle with Chili Powder. Bake for 20 min.
Serves 9.

From: McCormick Spice Company's web pages at < http://www.mccormick.com > in the recipe section
Posted By:The Old Bear
Post Date: Wed, 17 Dec 1997

This recipe is for one of those automatic bread machines- I ain't smart enough to know how to cook bread otherwise.

• 1.5 cups whole wheat flour
• 1.5 cups white flour
  • (all wheat may be used, but not all white- the Savina (tm) seems to go good
  • with wheat breads while white has too little flavor for it IMHO)
• 1/2 cup V8 or similar veggie juice
• 1/2 cup water
• 1 tsp salt
• 1.5 tbls evaporated dried milk
• 1.5 tbls brown sugar
• 1 tbls honey or sorgham
• 1.5 tsp fast rise auto bread yeast (2 tsp normal yeast)
• 2 tbls butter
• 2 ounces (or more/less) ground dried Red Savina (tm) Habanero

Heat liquid ingredients to about 100 F. Pour into cannister. Put in dry iingredients, yeast last. Set machine to desired finish. Done.

I'll leave it to individuals to try and figure out how to adapt this to their own style of breadmaking. Like I said, this is for one of those auto bread machines simply becuase I don't know how to bake bread otherwise. If it ain't easy, I ain't got time to do it. I'm sure there are lots of different herb combinations that could be used as well. Hope you all have fun with this!

From: Jim Campbell - Mild to Wild Pepper & Herb Co.
Posted By: Jim Campbell

Ingredients

Here is a recipe for corn bread that has a real nice smokey (and hot) flavour. It was listed in the spring issue of Food and Wine Magazine. I have been making corn bread for years, trying new recipes etc., and this is one of the best I have ever had.

Mix togeather all dry ingredients, and mix together all wet ingredients. Fold the wet ingredients into the dry until mixed. (do not beat, as this caused the corn bread to be not so light and fluffy). Place a corn skillet or cast iron fry pan into a hot (450) oven for 5 mins then remove and brush with oil. Quickly add mixture into pan and cook for 20 to 25 mins. WOW!!! Hope you like it.

From: Spring issue of Food and Wine Magazine.
Posted By:The Chile-Heads Recipe Collection

The Tricky Part of the getting the peppers into the mix is that I use Dried Hab Powder (Ground in a blender) and since they are dried will absorb some of the liquid. I get around this by putting in the first cup of flour in with the rest of the dry ingredients. Then I fill the measuring cup about half full and put in about a .25 inch layer of Hab powder(or more) then fill the measuring cup the rest of the way with flour. Last time I minced 10 Habs and tossed them in with the wet ingredients gave it a much sweeter flavor and a better burn

This bread will make your house smell like a Pizza but if you pay attention to the scent you will be able to discern a slight pepper scent. also try this as a basis for grill cheese sandwiches

From: Chris Meredith
Posted By: Chris Meredith
Post Date: Tue, 29 Jul 1997

Line 12-cup muffin tin with muffin papers. Stir together cornmeal, flour, baking powder, baking soda and salt in large bowl. In another bowl, mix together corn, red bell pepper, yogurt, oil, molasses, honey and egg. Mix together contents of both bowls, stirring just until blended. Spoon batter into paper liners. Bake at 400 degrees 15 minutes or until lightly browned and springy to the touch. Makes 12 muffins.
Per serving: 137 calories; 5.3 g fat (0.5 g saturated fat; 35 percent calories from fat); 19.8 g. carbohydrates; 18 mg cholesterol; 179 mg sodium.

From: Mary Carroll; The Detroit News:
Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: Wed, 30 Jul 1997

1. Bake nuts in a 9 inch wide pan in a 375 oven until golden (5 min) stirr occasionally. Pour from pan into large bowl.

2. Butter about 4 dozen muffin cups (1 1/4 in. across bottom). 3. To nuts, add cornmeal, flour, sugar, baking powder, and salt. Mix.
4. In a small bowl, wisk corn with sour cream, chillies, egg, and 1/2 cup melted butter until mixed. Add wet ingredients to dry and stir just until batter is moistened.
5. Fill muffin cups 3/4 full.
6. Bake in a 375 oven until lightly browned, 12 to 15 minutes. Cool in pans for 2 minutes. Tip out and serve hot or warm.

*Note: Use non stick baking cups & or spray with Non stick instead of butter.

From: Sunset Magazine
Posted By: R.L.
Post Date: Dec 97

Blend tomatoes briefly in blender. (Some small pieces should remain.) Add enough water to make 2 cups. (If you're careful, you can microwave the tomato mixture to about 100 degrees to promote yeast growth.) Add margarine, salt, sugar, chili powder, cumin seed, corn meal and yeast mixture.
Stir in 5 cups flour to make stiff dough. Knead in enough more flour to keep from sticking.
Let rise until doubled in bulk. Punch down, and let rise again.
Chop onions and chiles and saute in a tablespoon of oil.
Knead onions and chiles gently into dough. Form into loaves. Let rise until almost doubled. Brush loaves with egg wash, and sprinkle with some more cumin seed.
Bake 30 to 35 minutes at 375 degrees until browned, and sounds hollow when tapped on the bottom.

From: The Country Life Bread Forum at < http://countrylife.net/bread/ >
Posted By:The Old Bear
Post Date: Wed, 17 Dec 1997

Place seasoned iron skillet with 1 tbsp. oil in it in oven and heat to 350. Mix all dry ingredients together. Add other ingredients (saving a little cheese) and mix well w/spoon, pour into hot skillet, sprinkle cheese on top and *(jalapeno pepper slices) and bake in a hot-hot large (9in.) "seasoned iron skillet" until light brown (25-30 minutes). * jalapeno peppers optional, may be added to top before baking {i know!!! i know!!! but this stuff is still good}

substitutions: ...(not as good though) light sour cream
light cracker barrel extra sharp cheese
*self rising corn meal
*self rising flour
*( if using self rising... do not use the baking powder)

From: http://www.tpoint.net/~wallen/chili/contributed.html#11
Posted By:Frank Wilkinson
Post Date: