To really spice things up a bit, make Peppered Cornbread. Made with some shredded habanero cheese, it’s sure to put a little kick into your step.
My husband and I had some people over for dinner the other day and I made a large batch of chili in my Crock Pot. To go with it, I made some cornbread. Then it hit me that I had some Cabot Habanero Cheese and some hot jarred jalapenos and that it would be interesting to make a cornbread using those two ingredients. So, I got to work and made a skillet of Peppered Cornbread and it was amazing!
The cheese is a blend of spicy habaneros and aged cheddar cheese. Once baked into the cornbread, you taste a little bit of the cheese and get a kick from the habanero (plus the hot jalapenos). This recipe is a winner at our home.
To make it, I start by hand shredding the cheese.
I then melt my butter in my cast iron skillet while the oven is preheating. (I just have to be careful not to forget about it so that it doesn’t burn.) I then make the batter and pour it into my hot cast iron skillet.
Amount Per Serving:Calories: 413 Saturated Fat: 18g Cholesterol: 118mg Sodium: 303mg Carbohydrates: 25g Fiber: 3g Sugar: 2g Protein: 9g
Have you ever tried Habanero Cheese?