One of our fun plants in the garden this year was a small habenero pepper plant. It produced a lot of peppers. I love the flavor of them-it's kinda meaty. Totally different than other peppers.
This is a spicy habenero cornbread that brings the heat. You can add whatever peppers you want, and adjust the burn as needed. I like a lot of burn! The more I eat, the more heat I can take!
Here's what you need:
1 1/2 c. yellow cornmeal
1/2 c. flour
Pinch of salt and pepper
3 T chopped habenero peppers, or pepper of your choice, chopped
1/4 c. mayonaise (yes I said mayonaisse)
1 egg
1 1/2 c. milk
1 1/4 c. melted butter
Put the butter in a loaf pan, then put the loaf pan in the oven. Heat the oven to 425. Beat the egg, mayo, and milk together. Add the rest of the ingredients. Get the melted butter out of the oven and swirl it around to coat the sides and corners of the pan. Add the butter to the mixture and stir. Bake for 30-35 minutes. When it starts to turn brown, turn the oven off and let it sit for 5-10 minutes.
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