Chili Cornbread

Name: Chili Cornbread
Ingredients: 12 cup water; 2 tablespoons ground ancho chili pepper; 1 teaspoon Mexican oregano; 1 cup all-purpose flour; 1 cup white cornmeal; 12 teaspoon baking soda; 12 teaspoon baking powder; 12 teaspoon salt; 34 cup buttermilk; 1 egg; 4 tablespoons vegetable oil; 3 tablespoons honey; 12 cup shredded cheddar cheese (optional)

13 ingredients

11 steps

Ingredients

12 cup water
2 tablespoons ground ancho chili pepper
1 teaspoon Mexican oregano
1 cup all-purpose flour
1 cup white cornmeal
12 teaspoon baking soda
12 teaspoon baking powder
12 teaspoon salt
34 cup buttermilk
1 egg
4 tablespoons vegetable oil
3 tablespoons honey
12 cup shredded cheddar cheese (optional)

Directions

1

Preheat oven to 425F.
2

Grease a 10 inch cast iron skillet.
3

Stir Ancho Chili Pepper and Mexican Oregano into 1/3 cup hot water, set aside for 5 minutes.
4

Combine flour, cornmeal, baking soda, baking powder and salt in a mixing bowl.
5

Stir with a fork to blend.
6

In a small bowl, lightly mix buttermilk, egg, oil, honey and water with Ancho and Oregano.
7

Add to dry mix, stir to blend.
8

Spread evenly into greased skillet.
9

Bake about 20 minutes or until a toothpick comes out clean.
10

Remove from oven, add shredded cheese and serve hot.
11

For a spicier cornbread, add 1/4 - 1/2 teaspoons ground Chipotle peppers to the mix.