Wednesday, August 15, 2007

Spicy Corn Bread

I based this off of a recipe on AllRecipe (Irish Spicy Cornbread). I wasn't thrilled with the shortening in the recipe, nor the amount. So I subbed in butter instead and halved the amount. Also, I just baked it in a regular 9x9 pan rather than a pre-heated skillet.

The bread turned out light and fluffy and perfect. Though it was more than "mildly spicy". For the faint of heart, I'd reduce the Tobasco sauce by about half. My husband and I love spicy food but even this took our breath away a bit.

Paired this with shrimp jambalaya - delicious.

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