Blackberry Serrano Cornbread
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.
Ingredients
- 1 cup flour
- 1 cup cornmeal
- 1 tbsp baking powder
- ½ tsp salt
- ¼ cup sugar
- ¼ cup butter (melted & cooled)
- 2 eggs
- 1 cup milk
- 2 serrano chilies (de-stemmed, de-seeded & minced)
- 2 cups fresh blackberries
- 1 ear of corn (kernels removed) (app. 1 cup)
Instructions
- Preheat the oven to 400°F.
- Combine the flour, cornmeal, baking powder, salt and sugar in a large bowl.
- Whisk the butter, eggs and milk together in a small bowl.
- Add the wet ingredients to the dry ingredients.
- Gently stir in the serrano chilies, 1 cup of blackberries and the corn kernels.
- Place in a cast iron skillet or 8 inch square baking dish.
- Place the remaining cup of blackberries across the top, gently pressing about half way in to the cornbread batter.
- Bake for 30-35 minutes.