Caribbean Habanero Cornbread

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Caribbean Habanero Cornbread

 

1 Cup yellow cornmeal

1 Cup flour, all-purpose

1 Tablespoon sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 Cup Salad oil

1 Large Egg

1 Can creamed corn -- (8 1/2 oz)

1/2 Cup plain low-fat yogurt

1/2 Cup Monterey jack cheese -- shredded

2 tablespoons Habanero Chiles -- minced

2 Tablespoons Anaheim chili pepper -- minced

 

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

and salt.

2. Add oil, egg, corn, yogurt, cheese, habaneros, and Anaheim's. 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.

 

Sunset Magazine