1 cup flour
1 cup cornmeal
1/2 cup milk
1/2 cup buttermilk
1/3 cup oil
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 fresh jalapeno peppers, minced, seeds discarded
1 fresh pepperincini, minced, seeds discarded
Directions:
Preheat oven to 400. Grease or spray with baking spray one 8×8 baking pan. In a medium bowl, whisk together the peppers, cornmeal, flour, baking powder, baking soda and salt. Beat in the egg, milk, buttermilk and oil until well combined. Pour into pan and bake 25 minutes or until golden brown and a tooth pick inserted in the middle comes out clean.
My thoughts:
Making the fried green tomatoes sparked a renewed interest in Southern style cooking. I had the urge to make cornbread and since our garden is overflowing with 3 types of hot peppers, I thought I’d make a spicy version. I was pleased with how it came out, homey but with just enough of a kick from the peppers to keep it interesting. The peppers are well distributed throughout the batter, so there are no fiery pockets, just a overall background note of heat that I think even the hot pepper wary could appreciate.
I’ve never made cornbread before, but this spicy version sounds particularly appealing…
this sounds delicious. thank you for describing the heat factor once they were baked!
Yum! I love cornbread and I love anything spicy.
I usually can’t stand anything in my cornbread other than cornbread, but you make this look so darn good. If the peppers end up evenly distributed, maybe I could give this a shot…
This looks fabulous and I am always on the lookout for cornbread recipes. I’ll be trying this when the weather cools off.
I liked that spinach cornbread you made one time. This looks great too.
I love a little spice in my cornbread. I’m also a fan of additing corn to it too..
i love cornbread and i have my first jalapeño peppers ripening in the garden. perfect!
Oohwee, this looks tasty!