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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Hot and Sweet Cornbread Recipe

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This recipe for Hot and Sweet Cornbread is from Recipes I'd Make Again if I Didn't have OCD, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 jalapeno pepper
1 (7.5 ounce) package corn bread/muffin mix
1 beaten egg
⅓ cup milk
1 cup fresh pineapple, peeled and cut into 1/2-inch chunks
Directions:
Directions:
Step 1

Preheat 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.

Step 2

Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.

Step 3

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.

Step 4

Bake in the preheated oven until the top is golden brown and a toothpick inserted in the center comes out clean, about 20 minutes.
Number Of Servings:
Number Of Servings:
6

 

 

 

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