Looking for a recipe that combines the mild flavor of cornbread with a spicy kick to awaken your taste buds? This cornbread with habanero chili is the perfect choice. Ideal as a side dish or simply as a snack, this recipe adds a delicious twist to classic cornbread with the vibrant heat of habanero peppers. Follow these simple steps and surprise your loved ones with an irresistible loaf of cornbread.
Below you will find our recipe
| Ingredients | Qty |
| All purpose flour | 1 cup |
| Cornmeal | 1 cup |
| Habanero pepper | 1- 2 pzas |
| Sugar | 2/3 de taza |
| Salt | 1 tsp |
| Yeast | 4 tbsp |
| Egg | 1 piece |
| Mantequilla derretida | 2 tbsp |
| Milk | 1 cup |
| Vegetable oil | 1 cup |
Instructions
- Preheat the oven to 190°C (375°F).
- In a large bowl, combine the dry ingredients: 1 cup all-purpose flour, 1 cup cornmeal, 2/3 cup sugar, 1 teaspoon salt, and 4 tablespoons yeast. Mix well until all ingredients are evenly incorporated.
- In another bowl, mix the wet ingredients: 1 egg, 2 tablespoons melted butter, 1 cup milk, and 1 cup vegetable oil. Beat until smooth.
- Pour the wet ingredients into the dry ingredients and stir with a spatula or whisk until all ingredients are fully combined.
- Add the finely chopped habanero peppers to the batter and mix well to distribute them evenly.
- Spread butter in a loaf pan and then pour the batter into it.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and let it cool slightly before removing from the pan.
Serve your cornbread warm, with butter, cream cheese, or any accompaniment you prefer. Enjoy this delicious bread; we're sure you'll love it!
Discover here all the varieties of peppers we cultivate in our greenhouses.
