Recipe courtesy of Duff Goldman

Hot Pickled Pepper Cornbread

Getting reviews...
"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.
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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 30 min
  • Yield: one 10-inch round loaf or 18 muffins
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Ingredients

Directions

  1. Preheat the oven to 375 degrees F and grease a 10-inch round pan or 18 standard muffin cups with cooking spray.
  2. 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.
  3. 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.
  4. 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.

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