Peppered Cornbread is a delightful twist on the traditional Southern favorite. Infused with a hint of spice, this cornbread pairs perfectly with soups, stews, or barbecue. The combination of fresh jalapeños and black pepper gives it a subtle heat that complements its rich, buttery flavor. The texture is moist and tender, making it an ideal side dish for any meal. Whether you enjoy it with a pat of butter or a drizzle of honey, this cornbread is sure to be a hit at your table.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- 1 cup canned corn kernels, drained
- 1-2 jalapeños, seeded and finely chopped
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan or a cast-iron skillet.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and black pepper.
- Prepare Wet Ingredients: In a separate bowl, beat the eggs and then add the buttermilk and melted butter. Mix well until combined.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.
- Add Corn and Jalapeños: Gently fold in the corn kernels and chopped jalapeños, ensuring they are evenly distributed throughout the batter.
- Bake: Pour the batter into the prepared baking pan. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cornbread to cool in the pan for a few minutes before slicing and serving. Enjoy warm with butter or your favorite toppings.
This recipe is versatile and can be adjusted to suit your taste. For extra heat, consider adding more jalapeños or a pinch of cayenne pepper.
