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1 cup flour
1 cup cornmeal
3/4 cup sugar
3 tsp baking powder
1tsp salt
1 cup whole milk
1 large egg
6 tbsp melted butter
1 poblano Pepper chopped

Sauté the pepper in a skillet for 5 minutes just to soften the pepper
Combine all the dry ingredients in a bowl , combine all the wet ingredients in a separate bowl.
In a bigger bowl combine the wet and dry ingredients including the sauté peppers and gently fold and mix until combined.

Rum and Raisin Butter
1 stick unsalted butter
3tbsp  rum
4tbsp golden raisins
1/2 tsp cinnamon

Combine the raisins, agave, rum and cinnamon in a food processor and pulse for rough consistency. Add the butter and pulse again until fluffy just combined, set aside. If your butter was too soft , place it in the fridge for a few minutes.

Preheat the oven to 375 degrees place the corn bread mixture in the center of the oven and bake 20-25 minutes. You can also test your Cornbread by using a toothpick, if it comes out clean it’s done. Remove from the oven allow to rest 5 minutes. Top it with the delicious rum and raisin butter and ENJOY!!