Plantain Cornbread

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Plantain Cornbread

Yield: 1 loaf

Author: April Jackson

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Ingredients

• 1 cup fine cornmeal
• 1 cup plain flour (I used 00 flour)
• 2 tablespoons baking powder
• 1/2 teaspoon sea salt
• 1 teaspoon cinnamon
• 1 large very ripe plantain (skin completely black)
• 1/2 teaspoon scotch bonnet pepper, finely chopped
• 2 eggs
• 1 cup buttermilk, room temperature
• 2 tablespoons honey
• 4 tablespoon melted butter

Instructions

1. Mix all your dry ingredients in one bowl (cornmeal, flour, baking powder, sea salt, cinnamon)
2. In another bowl crush your plantain and then add scotch bonnet with you wet ingredients (whisked egg yolks, buttermilk, honey, melted butter)
3. Preheat your oven to 350F or 180C
4. Add your wet ingredients to your dry ingredients and mix thoroughly. (You want one consistent batter)
5. Let the batter sit for 10 minutes.
6. Butter a loaf pan and add the batter
7. Bake for 25-35 minutes, middle shelf, until a toothpick comes out clean.

Notes

If you do not have buttermilk, use whole milk and a 1.5 tablespoons of vinegar or lemon juice. It will curdle, that's ok.