HellFire Jalapeno Cheddar Cornbread
HellFire Jalapeno Cheddar Cornbread, an explosion of flavors for your palate!
1 cup yellow cornmeal
1/2 cup flour
2 tablespoons white sugar
2 tablespoons baking powder
1/2 teaspoon garlic powder (optional)
2/3 cup half-and-half cream
2 large eggs
1 TBS of Chipotle Tabasco (optional)
1 1/2 teaspoons seasoning salt or 1/2 teaspoon white salt
1/3 cup melted butter
1 small onion, finely chopped or 1 small green onion
1 (14 ounce) can creamed corn
1 cup drained canned corn sweet niblets
1 1/2 cups grated cheddar cheese, more to taste
2 jalapeno peppers, seeded and finely chopped (or to taste)
¾ to 1 cup Toasty Cheese Hellfire
1 Set oven to 350 degrees.
2 Butter a 9 inch round cast iron pan or 8 x 8-inch or a 9 x 9-inch square baking dish.
3 In a large bowl mix together cornmeal with flour, sugar baking powder, garlic powder, milk, eggs, chipotle tabasco, salt and melted butter or oil until well blended.
4 Add in onion and creamed corn and thawed corn; mix to combine.
5 Pour half the batter into prepared baking dish.
6 Sprinkle the layer with grated cheese and jalapeno peppers.
7 Pour the remaining batter on top of the cheese and jalapeno peppers.
8 Bake for about 35-45 minutes or until golden on top and a toothpick inserted in the middle comes out clean (baking time will vary slightly depending on the size of pan used).
9- Remove from oven and generously spread ¾ to 1 cup of Hellfire honey over the entire top of the warm cornbread. Be sure to include the red fire flakes for taste and appearance.
10 Allow to cool slightly before slicing.
Recipe submitted by Karl Friedman. From an original recipe by Paula Deen with a few alterations, like the Tabasco and the Hellfire. It was excellent and will also freeze well.