July 23, 2007

Hot Pepper Cornbread

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

Preheat oven to 400. Grease or spray with baking spray one 8x8 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.