This is the perfect dish for anyone who loves spice! The combination of sweet corn with the fiery ghost pepper is sure to please. This dish can be made as mild or as spicy as you like by adjusting the amount of peppers used. For a truly mouth-watering experience, try serving this cob fiesta with Ms. Mickey’s Extreme Fiery Blend on this Juneteenth. Enjoy!
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Amount per serving
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1. Preheat skillet and set oven to broil.2. Cut the corn off the cob.3. Melt the butter in your skillet.4. Add the corn, white wine, and Ms. Mickey's Extreme Fiery Blend to the skillet and stir.5. Chop up the peppers and onion into small pieces and add it to the party in the skillet.6. Add your pinch of salt and stir.7. Pour mixture into a baking dish and broil for 5 minutes or until peppers are cooked to your preference.
Begin by preheating your oven to 375 degrees F. Grease a 9 X 13-inch baking pan with butter or nonstick cooking spray.
Cut the French bread into cubes and spread them evenly in the greased baking pan. Set aside.
In a large bowl, whisk together the eggs, egg yolks, milk, brown sugar, granulated sugar, cinnamon, cornstarch, and nutmeg until fully combined. Stir in vanilla extract and raisins and mix until blended.
Pour the mixture over the bread cubes and gently stir with a large spoon or spatula to ensure that all the bread cubes are coated. Let stand for 15 minutes so that the bread can absorb some of the liquid mixture.
Once 15 minutes have passed, place into the preheated oven and bake for 30 minutes or until golden brown. Remove from oven and let cool for 10 minutes before serving. Serve warm with rum sauce (see instructions below).
To make rum sauce: In a small saucepan on medium heat add rum and water. Simmer for about 5 minutes to allow flavors to combine then add granulated sugar and continue stirring until sugar has dissolved completely. Bring mixture to a slow boil then reduce heat to low and let simmer for an additional 8-10 minutes stirring occasionally until desired thickness is reached (make sure not to let it thicken too much). Serve warm over Creole Bread Pudding. Enjoy!