Ha­banero Corn­bread

The Advance of Bucks County - - BUSINESS -

• 1 cup flour • 3/4 cup corn­meal • 1/O cup su­gar • 1 tea­spoon salt • 3 tea­spoons bak­ing pow­der • 3/4 cup milk • 1 egg • 1/O cup ex­tra vir­gin olive oil • O ta­ble­spoons but­ter, melted • 1 orange ha­banero pep­per, minced • 1 tea­spoon chopped gar­lic or 1/O tea­spoon gar­lic pow­der

Pre­heat oven to 4MM de­grees. Lightly spray a bak­ing pan.

In a large bowl com­bine flour, corn­meal, su­gar, salt and bak­ing pow­der and mix. In a sep­a­rate bowl, mix the egg, but­ter, milk and olive oil and beat. Com­bine both bowls and mix well

Add ha­banero pep­pers, gar­lic and mix. Pour into sprayed bak­ing dish, or cup­cake pan with pa­pers and bake OM to 3M min­utes (de­pend­ing on how thick your pour) or un­til corn­bread is done in the mid­dle.

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