Cheddar Habanero Corn Bread

Cheddar Habanero Cornbread is a delicoiusly spicy accompaniment to your favorite bowl of chili. It's also perfect for breakfast with butter and honey.

Author: Renee Rendall
Prep Time: 15
Cook Time: 25
Total Time: 40 minutes
Yield: 8 servings 1x
Category: Side Dish
Method: Baked
Cuisine: American
Diet: Vegetarian

Ingredients

Units Scale

1-1/2 cups cornmeal
1-1/4 cups milk
1 cup all-purpose or plain flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
2 eggs
6 ounces cheddar cheese, shredded
1 habanero pepper, finely chopped
1 tablespoon butter

Instructions

Preheat your oven to 450F (225 C) and place a 10-inch cast iron skillet in the oven as it heats.
In a medium mixing bowl, stir together cornmeal and milk, and allow it to soak for 15 minutes.
In a large mixing bowl, gently whisk together flour, baking powder, and salt.
In a large measuring cup or small bowl, whisk together vegetable oil and eggs. Add the oil and egg mixture to the soaked cornmeal and milk and whisk to combine.
Add the wet ingredients to the dry ingredients and fold together with a rubber spatula. Add the cheese and chopped habanero and fold this in to incorporate throughout the batter.
Put on an oven mit and carefully remove your skillet from the hot oven. Add butter and swirl it around as it melts to coat the pan. Pour your cornbread batter into the hot skillet and return it to the oven. Bake for 25 minutes or until golden brown on top.
Carefully remove the pan from the hot oven. Cut into triangles to serve.