As a spicy food enthusiast and hot sauce lover, I've eaten my fair share of peppers.Whether spicy, sweet, pickled, or roasted, I love them all.For further reading on why cornbread is the best non-yeast bread side dish ever (this is a fact, not an opinion) see below: It's preferable to make cornbread in a preheated cast iron skillet.Place your medium sized cast iron skilled in the oven while it's preheating, then add your batter when the oven is heated. However, there are two kinds of peppers that don't get the individual attention they deserve: jalapeño and serrano peppers.
Jealousy is a weird and unnatural concept to me- because I’ve never felt it before.
It also curdles the milk a bit, which makes it slightly thicker.
Although butter is the traditional way to make cornbread, I’ve always used oil.
I grew up on cornbread mixes (think Jiffy Cornbread mix – the best!!
), and my mom always used canola or vegetable oil in it. Ever since I started dating my boyfriend, I’ve transitioned from Midwestern palette (love you mom and dad) to dousing everything in hot sauce.
I feel like the more I’m open about what’s going on with me and my thoughts, the more people around me do the same or come to understand where I come from and where my thoughts come from. It’s my life and I’m proud of where I am and where I’ve come from.