There is no way you want to miss this cornbread on your Thanksgiving table; it’s about to become the best tradition in your home.
You may have a difficult time believing that a single dried scorpion pepper can infuse this much flavor, but it does. It’s almost as if the chilies explode in your mouth. Yes, the six to eight servings of this cornbread will make everyone smile (and perhaps cry… but just a little and just for a moment).
1 cup Flour
½ cup Cornmeal
2 teaspoon Baking powder
½ tsp Salt
3 each Egg
½ cup Buttermilk
1 tablespoon Oil
1 tablespoon Honey
1 clove Garlic, crushed
½ each Mad Dog 357 Dried Scorpion Peppers, well-chopped
½ cup Frozen kernel corn, thawed
5 Roma tomatoes, chopped
¼ cup Green onion, thinly sliced
½ cup Cheddar cheese, shredded
Preheat your oven to 425°F. Grease or line a loaf tin with baking paper. You could also opt for an 8” square baking pan.
Combine the flour, cornmeal, baking powder, and salt in a bowl.
In another bowl, whisk eggs, buttermilk, oil, honey, and garlic together until blended. Pour this mix into the flour mixture and stir just until combined.
Gently fold in the chopped Mad Dog 357 Dried Scorpion Peppers, along with the corn, tomatoes, and green onion. Spoon batter into greased pan and sprinkle with the cheese. Place in the oven and bake for 22 to 25 minutes or until a cake tester inserted in the center comes out clean. Serve warm.