The Best Recipes: Hot and Sweet Cornbread

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Hot and Sweet Cornbread

"I had extra fresh pineapple on hand so I came up with this version of cornbread. I used a box of prepared cornbread mix and kicked it up with roasted jalapenos. Sounds strange, but it is really delicious."

Ingredients :

• 1 jalapeno pepper
• 1 (7.5 ounce) package corn bread/muffin mix
• 1 beaten egg
• 1/3 cup milk
• 1 cup fresh pineapple, peeled and cut into 1/2-inch chunks

Instructions :

Prep : 15M	Cook : 6M	Ready in : 50M

• 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.
• Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
• 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.
• Bake in the preheated oven until the top is golden brown and a toothpick inserted in the center comes out clean, about 20 minutes.

Notes :

• To roast jalapenos on a gas stove, simply place whole fresh jalapeno directly on a gas burner turned to medium. Turn every few minutes until the pepper in completely charred. Remove and place in a bowl. Cover bowl with plastic wrap. When cool enough to handle just peel off the skin with your hands.

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