Red Pepper Flake Cornbread
This was a last-minute addition to my Thanksgiving menu this year. I’ve been cooking for three days but forgot to plan for a carb–I didn’t know Cameron was going to bring homemade biscuits–so I made my brother run an errand to buy buttermilk and corn at the grocery store in the morning. Cornbread is easy enough to make, but I was intrigued by this recipe because of the spiciness. I didn’t really know how it would translate to bread form.
The final product tasted like regular cornbread–mine came out paler because I used white sugar–but the kick in the end was a nice surprise. It even made my dad cough the first time because it was so unexpected.
2 1/2 cups fresh corn kernels
1 tbsp red pepper flakes
1 cup white flour
3/4 cup cornmeal
1/4 cup brown sugar
1 tbsp baking powder
1 cup buttermilk
2 tbsps butter
1 1/2 tsps salt
1. Preheat your oven to 350º with the rack in the middle slot.
2. In a medium glass bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. In a separate bowl, whisk the buttermilk, egg and corn together. Pour the wet ingredients over the dry and stir until just combined. Set aside.
3. In a small saucepan, melt the butter and stir in the red pepper flakes and cook for 1 minute. Pour into a square baking dish. Top with the cornbread batter and level with a spatula. Bake for 45 minutes or until the edges are golden and the center is set. Remove from oven and let rest for up to 10 minutes before slicing into squares.
egg in Brooklyn knows what to do with cornmeal
Corn muffins with bacon
2 thoughts on “Red Pepper Flake Cornbread”
was it anything like the jalapeno cornbread they serve at Aquagrill? If so, must be yummy!
Mine was easier to make and less expensive ;)
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