I like a great piece of corn bread. Whether or not it is by itself or served with an enormous serving to of chili, I all the time discover myself coming again for a second slice. After I often make cornbread, I attempt to deal with candy cornbread, spicy cornbread, or tacky cornbread, however I made a decision this time, why not mix all three and make a candy and spicy cornbread recipe that options Tillamook’s Scorching. Habanero Jack full of cheddar.
This leads to the right cornbread expertise. Scroll down for the recipe.
Now that I’ve mastered the house cornbread recipe, I am going to by no means return to the boxed stuff. This cornbread is filled with smoky spicy flavors, scrumptious cheese and a contact of sweetness to make this cornbread stand out from the group.
It is a hearty cornbread that may simply be eaten as a meal by itself, however the taste loves firm so we undoubtedly suggest pairing it with a spicy chili!
For those who’re on the lookout for a great chili to pair with this candy and spicy cornbread recipe, attempt our skinny chili right here or our spicy poblano chili right here!
Conventional cornbread will get a candy and spicy improve with the addition of Tillamook’s Scorching Habanero Jack Cheddar and a few native honey.
Course:
Affiliate – Serving Publish
Recipe:
US
Key phrases:
Cornbread, spicy cornbread, candy cornbread
serving: 8
For Scorching Habanero Honey Cornbread
-
8
tablespoon
Tilmook unsalted butter
Extra for melted, plus pan butter -
1 ¼
the cup
Stone floor cornmeal -
¾
the cup
All-purpose flour -
2
desk spoon
sugar -
2
teaspoon
kosher salt -
½
teaspoon
Baking powder -
½
teaspoon
Baking soda -
1
the cup
Butter milk -
2
massive egg -
1/4
the cup
honey -
½
the cup
Half-inch cubes of Tillamook Scorching Habanero Cheddar Jack cheese
plus 1 cup chopped
For Habanero and Honey Cornbread
-
Preheat oven to 375°F. Butter a 9-inch spherical baking pan and put aside.
-
Mix cornmeal, flour, sugar, kosher salt, baking powder, and baking soda in a big bowl.
-
In a separate bowl, whisk collectively the butter, buttermilk, honey and eggs in a bowl.
-
Add the buttermilk combination to the cornmeal combination and stir till easy. With a rubber spatula, fold in ½ of the habanero cheddar jack cubes and shredded cheese.
-
Pour the batter into the ready pan and bake on the center rack for 25 minutes. After the primary 25 minutes, sprinkle the remaining habanero cheddar over the jack after which proceed to bake for an extra 10 minutes or till a toothpick inserted and comes out clear.
If the highest of your cornbread browns too rapidly in your oven, you possibly can add an aluminum foil “cap” on prime to maintain it from darkening. Foil won’t have an effect on cooking time.
