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Molten Habanero Cornbread

Molten Habanero Cornbread

Get your habanero peppers fired up for this cornbread recipe. We had a hankering for cornbread so we baked these up for lunch. Nice and spicy. Don't forget the egg or your muffins or cornbread might turn out a bit dry. Top with a delicious jalapeno or habanero jelly of your choice.

Molten Habanero Cornbread


  • 1 cup flour
  • 1 cup cornmeal
  • 2/3 cup sugar
  • 1 teaspoon salt
  • 3 ½ teaspoons baking powder
  • 1 cup milk
  • 1 egg
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons butter, melted
  • 1 large habanero pepper, minced

Cooking Directions

  1. Preheat oven to 400 degrees.
  2. Lightly spray a baking pan.
  3. In a large bowl combine flour, cornmeal, sugar, salt and baking powder and mix.
  4. In a separate bowl combine egg, butter, milk and olive oil. Beat.
  5. Combine both bowls and mix well
  6. Add habanero peppers and mix.
  7. Pour into baking dish and bake 20-30 minutes (depending on how thick your pour) or until cornbread is done in the middle

Molten Habanero Cornbread

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