Caribbean habanero cornbread

9 Servings

Ingredients

Quantity Ingredient
1 cup Yellow cornmeal
1 cup Flour; all-purpose
1 tablespoon Sugar
2½ teaspoon Baking powder
½ teaspoon Salt
¼ cup Salad oil
1 large Egg
1 can Creamed corn; (8 1/2 oz)
½ cup Plain low-fat yogurt
½ cup Monterey jack cheese; shredded
2 tablespoons Habanero chiles; minced
2 tablespoons Anaheim chili pepper; minced

Directions

1. In a large bowl, stir to combine cornmeal, flour, sugar, baking powder, and salt.

2. Add oil, egg, corn, yogurt, cheese, habaneros, and Anaheims. Stir until ingredients are evenly moistened.

3. Pour batter into an oiled 8-inch square pan. Bake in a 375 F. oven until bread is a golden brown and begins to pull from pan sides, 30-35 minutes.

Recipe by: Sunset Mag. April 98 Posted to CHILE-HEADS DIGEST by Robert L <rlusk12@...> on Jul 04, 1998

Related recipes