Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup sugar
- 1/4 cup honey
- 1/4 cup unsalted butter, melted
- 1 cup milk
- 2 eggs, beaten
- 2 habanero peppers, seeded and finely chopped
Special equipment needed:
- 9-inch square baking pan
- Mixing bowl
- Whisk
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Grease the baking pan with butter or cooking spray.
2. In a mixing bowl, combine the flour, cornmeal, baking powder, salt, and sugar. Whisk until well combined.
3. In another bowl, mix the honey, melted butter, milk, and beaten eggs. Stir until well combined.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
5. Fold in the chopped habanero peppers.
6. Pour the batter into the prepared baking pan and smooth the top with a rubber spatula.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Remove from the oven and let cool for 5-10 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 9 servings
Nutritional information:
Calories per serving: 220
Total fat: 7g
Saturated fat: 4g
Cholesterol: 55mg
Sodium: 430mg
Total carbohydrates: 35g
Dietary fiber: 1g
Sugars: 15g
Protein: 5g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour.
- You can use maple syrup instead of honey.
- You can use vegetable oil instead of butter.
- You can use almond milk or soy milk instead of regular milk.
Variations:
- Add shredded cheddar cheese to the batter for a cheesy twist.
- Add cooked bacon bits to the batter for a smoky flavor.
- Substitute jalapeno peppers for habanero peppers for a milder version.
Tips and tricks:
- Be sure to finely chop the habanero peppers to avoid large chunks in the cornbread.
- Do not overmix the batter, as this can result in tough cornbread.
- Serve with butter and honey for a delicious sweet and spicy combination.
Storage instructions:
- Store leftover cornbread in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat, wrap the cornbread in aluminum foil and place in a preheated 350°F (175°C) oven for 10-15 minutes.
Presentation ideas:
- Serve the cornbread on a wooden board or platter for a rustic look.
- Cut the cornbread into bite-sized pieces and serve on toothpicks for a party appetizer.
Garnishes:
- Top with a dollop of sour cream and a sprinkle of chopped cilantro.
Pairings:
- Serve with chili, soup, or stew for a hearty meal.
- Pair with a crisp salad for a lighter option.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Coleslaw
Troubleshooting advice:
- If the cornbread is too dry, try adding a tablespoon or two of milk to the batter.
- If the cornbread is too wet, try baking it for a few extra minutes or reducing the amount of liquid in the recipe.
Food safety advice:
- Wash your hands and all utensils thoroughly before and after handling habanero peppers, as they can be very spicy and may irritate your skin or eyes.
Food history:
- Cornbread is a traditional Southern staple that dates back to the Native American tribes who used cornmeal as a staple food.
Flavor profiles:
- Sweet and spicy, with a slightly crunchy texture from the cornmeal.
Serving suggestions:
- Serve warm with butter and honey for a delicious sweet and spicy combination.
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