Hot And Sweet Cornbread
Maggi hot & sweet tomato.
Recipe Summary Hot And Sweet Cornbread
I had extra fresh pineapple on hand so I came up with this version of cornbread. I used a box of prepared cornbread mix and kicked it up with roasted jalapenos. Sounds strange, but it is really delicious.Ingredients | Maggi Hot & Sweet Tomato Chilli Sauce 90G1 jalapeno pepper1 (7.5 ounce) package corn bread/muffin mix1 beaten egg⅓ cup milk1 cup fresh pineapple, peeled and cut into 1/2-inch chunksDirectionsPreheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Wear gloves to prevent hot pepper oil from contacting skin. Cut the pepper in half from top to bottom; remove the stem, seeds, and ribs, then place the pepper cut-side-down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the pepper has blackened and blistered, about 5 minutes. Place the blackened pepper into a bowl, and tightly seal with plastic wrap. Allow the pepper to steam as it cools, about 10 minutes. Once cool, remove the skin and discard; chop the pepper.Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.In a mixing bowl, combine the corn bread mix, egg, and milk; stir just to combine. Lightly mix in the pineapple and jalapeno. Scoop batter into the prepared baking dish.Bake in the preheated oven until the top is golden brown and a toothpick inserted in the center comes out clean, about 20 minutes.To roast jalapenos on a gas stove, simply place whole fresh jalapeno directly on a gas burner turned to medium. Turn every few minutes until the pepper in completely charred. Remove and place in a bowl. Cover bowl with plastic wrap. When cool enough to handle just peel off the skin with your hands.Info | Maggi Hot & Sweet Tomato Chilli Sauce 90Gprep: 15 mins cook: 25 mins additional: 10 mins total: 50 mins Servings: 6 Yield: 6 servings
TAG : Hot And Sweet CornbreadBread, Quick Bread Recipes, Cornbread Recipes,
