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.
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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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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 


  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.