I don't have any at home presently, but assuredly we're on the same wavelength here. 🙂
# note NO sugar !
1 cup cornmeal
1/3 cup all-purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 egg, beaten
1 cup buttermilk
2 tablespoons melted butter, optional
1 tablespoon of melted butter, oil, or bacon drippings for the skillet
1 cup cornmeal
1/3 cup all-purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 egg, beaten
1 cup buttermilk
2 tablespoons melted butter, optional
1 tablespoon of melted butter, oil, or bacon drippings for the skillet
No sugar, no flour.
2 cups white cornmeal If "Self rising" omit the leavening agents)
1/4 tsp baking soda
1 tsp baking powder
1/4 cup corn oil (or melted lard)
1 egg
1-1/2 cup buttermilk
Heat cast iron skillet in 425F oven
add 2TBSP bacon fat (or lard)
when the bacon fat is melted, add a TBSP of butter and pour in the batter.
Bake 20 minutes at 425F.
saute a couple sliced up jalapenos in the fat before adding the batter for even better cornbread.
2 cups white cornmeal If "Self rising" omit the leavening agents)
1/4 tsp baking soda
1 tsp baking powder
1/4 cup corn oil (or melted lard)
1 egg
1-1/2 cup buttermilk
Heat cast iron skillet in 425F oven
add 2TBSP bacon fat (or lard)
when the bacon fat is melted, add a TBSP of butter and pour in the batter.
Bake 20 minutes at 425F.
saute a couple sliced up jalapenos in the fat before adding the batter for even better cornbread.
Or mince and either add to the batter or sprinkle on top. Little green bits in my bread never killed me. 😉
My wife made a very tasty chili con con carne (by the name at least, it was a vegetarian version) and we put one of the scotch bonnets into a large bowl of chili...
It was tasty, but hardly bearable hot the first day, and next to unbearably hot the next day after heating it up again. 😉
Regards,
Rundmaus
It was tasty, but hardly bearable hot the first day, and next to unbearably hot the next day after heating it up again. 😉
Regards,
Rundmaus
Funny how peppers work like that, isn't it Rundmaus! (Think you could call it "chile sin carne" 😀)
My own harvests this year (tomatoes, primarily) were pretty scarce. Unfortunately. None of it was saved, but did provide a number of delicious meals from roughly early-June to early-October.
My own harvests this year (tomatoes, primarily) were pretty scarce. Unfortunately. None of it was saved, but did provide a number of delicious meals from roughly early-June to early-October.
I knew it would get hotter with some time passing and reheating. But it never hit me *that* hard before. Ouch! 🙂
First days before fermentation the hab sauce smells like some industrial solvent. Eventually it mellows and gets much better.
Faisselle is to die for, 50 behind France.
(mind you, milk in the Lake District is/was cream of the crop)
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The peppers on the patio got a late start so we'll be bringing them inside soon to finish.
Ya, the Habs can sometimes take away from a dish. I am just finishing off a goat chili that I used dried cayenne in, and thankfully I got the amount just right.