Hot Pepper Honey Cornbread Recipes

HOT PICKLED PEPPER CORNBREAD

Hot Pickled Pepper Cornbread image

"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

Ingredients

Cooking spray
1 1/2 cups all-purpose flour
1 1/2 cups yellow cornmeal
2 teaspoons kosher salt
1/2 cup sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon honey
1 cup buttermilk, at room temperature
3 large eggs, at room temperature
1 cup chopped spicy pickled peppers, drained well, at room temperature (pepperoncini work awesome here)
2 sticks unsalted butter, softened

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.

HOT PEPPER HONEY CORNBREAD

Hot Pepper Honey Cornbread image

Provided by Trisha Yearwood

Categories side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 cups yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
Kosher salt
1 hot chile pepper, such as serrano, Fresno or jalapeno, thinly sliced
1 cup (2 sticks) unsalted butter, at room temperature
2 cups buttermilk
2 large eggs, lightly beaten
3/4 cup honey
1/2 teaspoon cayenne

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.

HONEY-PEPPER CAST IRON SKILLET CORNBREAD

Honey-Pepper Cast Iron Skillet Cornbread image

After much experimentation adapting and combining recipes, this one is the keeper. A scratch cornbread combining honey and pepper in an iron skillet yields a very tasty cornbread of excellent texture.

Provided by Craig Kendall

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 35m

Yield 8

Number Of Ingredients 10

Ingredients

4 tablespoons unsalted butter
1 cup yellow cornmeal
1 cup all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground black pepper
3 large eggs
1 cup whole milk
¼ cup honey

Steps:

Drop butter in a 9-inch cast iron skillet and place on the center rack of the oven; preheat to 400 degrees F (200 degrees C). Remove skillet from oven as soon as butter melts; this may be before oven reaches set temperature. Tip the skillet until melted butter coats all sides.
Combine cornmeal, flour, sugar, baking powder, salt, and pepper in a large bowl.
Whisk eggs thoroughly in another large bowl. Add milk and honey and whisk until combined. Add dry ingredients and stir just until mixed; pour batter into the prepared skillet. Stir batter in a folding motion to incorporate any remaining melted butter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Remove from the oven and let sit for 5 minutes before cutting and serving.

Nutrition Facts : Calories 273.3 calories, Carbohydrate 42.6 g, Cholesterol 87.8 mg, Fat 8.8 g, Fiber 1.2 g, Protein 6.3 g, SaturatedFat 5.2 g, Sodium 457.1 mg, Sugar 16.8 g

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