Black Pepper Corn Bread Recipes

PEPPERED CORNBREAD

Steps:

• In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt and baking soda; set aside. In a small bowl, combine the eggs, corn, buttermilk and oil; stir into the dry ingredients just until blended. Fold in the cheese, peppers and onions. , Pour into a greased 13x9-in. baking dish. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cut into squares; serve warm.

BLACK PEPPER CORN BREAD RECIPE

Steps:

• 1.Preheat oven to 450º. 2.Butter a 9-inch round cake pan and coat the inside with 2 tablespoons cornmeal; set aside. 3.Sift flour, sugar, baking soda, baking powder, and salt into a mixing bowl. Sift in remaining 1 cup cornmeal. 4.In another bowl, beat buttermilk and egg together with melted butter. 5.Fold dry cornmeal mixture into liquid mixture, using a few quick strokes and being careful not to overmix. Pour batter into the prepared pan. Sprinkle with cracked black peppercorns. 6.Bake for 25 to 30 minutes until cornbread is golden brown and is pulling away from sides of pan. Note: *If plain cornmeal is not available, use self-rising cornmeal mix. Increase the cornmeal to 1 1/2 cups (plus 2 tablespoons for dusting the pan), reduce the flour to 1 tablespoon and omit baking soda, baking powder, and salt.

HOT PEPPER HONEY CORNBREAD

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

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.