Life lesson #1. If there’s a snowstorm spanning from Toronto to Montreal, you probably should postpone your plan to drive to Toronto from Montreal. That’s being sensible. I did that two weeks ago. Yay me!
Life lesson #2. If both your headlights are somehow burned out at the same time, and you are halfway home from Toronto, after sunset, you should probably exit and call it a night. Finish the drive in the morning because without headlights, the highway is really, really dark. No really. It’s scary how dark it is out there. Do as I say, not as I do. Unfortunately it was so dark, I was too scared to stop when this happened to me last week-end, so I drove home with my hazard lights and high beams. Apparently, I have terrible luck and I’m an idiot who drives at night with no headlights. Seriously stupid. Don’t do it.
Life lesson #3. Habaneros are very spicy. They may look pretty and colorful, but they burn. I have burned my lips and my stomach (and sometimes even my eyes and face), playing with habaneros in the kitchen. I just can’t use them properly. It always ends badly.
I don’t play with habaneros anymore. Now I usually cook with red chili peppers, but still I find every pepper is different: they either taste like nothing or burn your face off, which brings me to the unfortunate potato salad incident.
V and I once made a potato salad with fresh chili in it, and I was on chili pepper duty. I failed. Even though I used a regular chili pepper, the salad was almost inedible it was so spicy. My lips ended up seriously scorched from eating that potato salad. I was obviously banned from chili pepper duty after that incident.
Chili cheddar cornbread muffins
Spicy chili cheddar cornbread muffins make a great snack but also make a great option if you are looking for what to serve with chili
- 250 mL buttermilk 1 cup, warmed in the microwave so it’s not fridge cold
- 57 grams unsalted butter 1/4 cup, melted
- 2 large eggs room temperature
- 2 tbsp honey optional, but the sweetness can be interesting in this muffin
- 125 grams all-purpose flour 1 cup
- 160 grams fine cornmeal 1 cup
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 red chili peppers finely chopped
- 40 grams freshly grated cheddar cheese ~1/2 cup
- 45 grams freshly grated Parmesan cheese ~1/2 cup
- 50 grams freshly grated mixture of cheddar and Parmesan for topping the muffins
- 1 red chili pepper cut into little rings for garnish
- Preheat the oven to 350°F and grease a 12-cup muffin pan. Set aside.
- In a medium spouted bowl (or cup measure), whisk together the buttermilk, melted butter, eggs, and honey (if using). Set aside.
- In a large bowl, whisk together the flour, cornmeal, baking powder/soda, and salt.
- Pour the wet ingredients into the bowl with the dry ingredients and stir (or whisk) them together til the batter is smooth.
- Toss in the 40 grams of grated cheddar and 45 grams of Parmesan and stir it into the batter, along with the finely chopped chili pepper.
- Divide the batter among the greased muffin pans and top with a sprinkling of mixed grated cheese and a ring or two of chili pepper.
- Bake for about 20 minutes.