GHOST PEPPER POPCORN CORNBREAD
I love popcorn and lots of spice and heat. Recently, I have been dabbling with ghost peppers and came up with this twist on classic cornbread. Try adding corn kernels for more texture. -Allison Antalek, Cuyahoga Falls, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Heat a 10-in. cast-iron or other ovenproof skillet over medium heat. Add popcorn and coconut oil; cook until oil begins to sizzle. Cover and shake for 3-4 minutes or until popcorn stops popping. Remove from heat. Place popcorn in a food processor; process until ground. Transfer 2 cups of ground popcorn to a large bowl (save remainder for another use). Stir in flour, sugar, baking powder, baking soda, salt and chile pepper. Add eggs, milk and 2 tablespoons butter; beat just until moistened. Stir in jalapenos. Add remaining 2 tablespoons butter to skillet; place in oven to heat skillet. Carefully remove hot skillet from oven. Add batter; bake until golden brown and a toothpick inserted in center comes out clean, 25-30 minutes. Cut into wedges; serve warm.
Nutrition Facts : Calories 241 calories, Fat 10g fat (6g saturated fat), Cholesterol 65mg cholesterol, Sodium 432mg sodium, Carbohydrate 34g carbohydrate (15g sugars, Fiber 2g fiber), Protein 6g protein.
HOT PEPPER HONEY CORNBREAD
Provided by Trisha Yearwood
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Put a10-inch cast-iron skillet into the oven to heat.
- Whisk together the cornmeal, flour, baking powder and 2 teaspoons salt in a large bowl. Add the sliced peppers and toss to coat.
- Remove the skillet from the oven and add 1 stick of the butter to the skillet to melt. Pour into a bowl. Add the buttermilk, eggs and 1/2 cup of the honey to the bowl and whisk together. Stir the buttermilk mixture into the dry mix, then pour the combined batter into the hot skillet. Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes.
- While the cornbread is cooling, mix the remaining stick of butter and 1/4 cup honey with the cayenne and a pinch of salt in a small bowl until completely combined.
- Serve the cornbread with the hot honey.
HOT PICKLED PEPPER CORNBREAD
"This spicy, sweet, salty cornbread is so delicious, I had to put it in my book "Duff Bakes." Serve it on its own, or use it in cornbread stuffing. It'll add a whole new dimension," says Duff.
Provided by Duff Goldman
Categories side-dish
Time 1h10m
Yield one 10-inch round loaf or 18 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F and grease a 10-inch round pan or 18 standard muffin cups with cooking spray.
- Get two big mixing bowls. In one, mix the flour, cornmeal, salt, sugar, baking soda and baking powder. In the other, whisk the honey, buttermilk, eggs and peppers.
- Make a well in the center of the flour mixture and stir in the liquid mixture. When the liquid is incorporated, mix in the butter.
- Pour into the pan or divide among the muffin cups, filling them to within 1/2 inch of the top. For a 10-inch pan, bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. For muffins, bake for 20 to 25 minutes. Also, if you want to sneak some shredded cheddar or mozz on top before baking, I won't tell.
CORNBREAD WITH JALAPENO PEPPERS
An absolutely incredible cornbread recipe! I don't remember where I found this one but it was while I was in grad school. I invited the crew over and made this recipe to accompany a pot of chili. All I can say is that it was excellent and much enjoyed! If there are leftovers, excellent reheated or toasted. A lot of ingredients but.... yummmmmm!
Provided by Impera_Magna
Categories Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Mix dry ingredients together in lg bowl.
- In sm bowl, mix together eggs, milk,& butter; add to dry ingredients.
- Add remaining ingredients and combine thoroughly.
- Fill lightly-greased 12 c muffin pans ½ full w/ batter (or turn into greased 9"x13" pan).
- Bake in preheated 400 degree oven for 20-25 mins (longer for pan) or til top springs back when lightly pressed; remove from oven.
- Let cool before turning muffins out.
Nutrition Facts : Calories 262.5, Fat 12.4, SaturatedFat 7, Cholesterol 82, Sodium 555.5, Carbohydrate 32.2, Fiber 2.4, Sugar 3.7, Protein 7
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