Rozie’s Piquant Cornbread
Updated: Aug 2
Rozie’s Piquant Cornbread using Rozie's Hot RelSa by Rozie's Foods, winner of the UP business of the year by the Small Business Development Center.
1 cup coarse ground cornmeal (use fine if you prefer) 1 cup all-purpose flour ½ teaspoon salt 1 tablespoon baking powder 1 tablespoon granulated sugar 1 egg 1 cup milk ¼ cup butter, softened ¼ cup Rozie’s Hot RelSa 2 tablespoons chopped roasted red peppers (used more for color - easy to skip this ingredient) ¾ cup coarse grated cheddar
Prepare 9x9 pan with grease or parchment Or you can use an 8x8 inch pan and bake a couple of minutes longer.
1. Whisk together dry ingredients in medium bowl. 2. Add beaten egg and milk and mix. 3. Add softened butter and mix until combined 4. Fold in Rozie’s RelSa, chopped red peppers and grated cheddar. 5. Bake in prepared pan at 425 for 20-25 minutes until golden brown at the edges. Cool in pan for 5 minutes and serve. Serves 9