Molten Habanero Cornbread
Get your habanero peppers fired up for this cornbread recipe. We had a hankering for cornbread so we baked these up for lunch. Nice and spicy. Don't forget the egg or your muffins or cornbread might turn out a bit dry. Top with a delicious jalapeno or habanero jelly of your choice.
Ingredients
- 1 cup flour
- 1 cup cornmeal
- 2/3 cup sugar
- 1 teaspoon salt
- 3 ½ teaspoons baking powder
- 1 cup milk
- 1 egg
- 1/2 cup extra virgin olive oil
- 2 tablespoons butter, melted
- 1 large habanero pepper, minced
Cooking Directions
- Preheat oven to 400 degrees.
- Lightly spray a baking pan.
- In a large bowl combine flour, cornmeal, sugar, salt and baking powder and mix.
- In a separate bowl combine egg, butter, milk and olive oil. Beat.
- Combine both bowls and mix well
- Add habanero peppers and mix.
- Pour into baking dish and bake 20-30 minutes (depending on how thick your pour) or until cornbread is done in the middle
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