Ingredients Jump to Instructions ↓

  1. 3 tablespoons seasoning and doubles exactly

  2. 1 tablespoon fine sea salt

  3. 1 teaspoon ground cayenne pepper

  4. 1 1/2 teaspoons freshly ground black pepper

  5. 2 teaspoons white pepper

  6. 1 teaspoon garlic powder Alan Gold's Hot Pepper Cornbread Alan Gold used to teach Southern and Tex-Mex Cooking across the hall from me at the Boston Center for Adult Education. I have several cornbread recipes, but this one has just so much pizzaz that it's perfect when the bread is such an important part of the meal. I think you'll love it! Makes

  7. 1 large round - serves about 6 persons

  8. 1 tablespoon vegetable oil

  9. 1 scallion, finely chopped

  10. 1 onion, finely chopped

  11. 1/4 cup chopped red and green bell peppers

  12. 2 small hot peppers, seeded and finely chopped

  13. 2 cloves garlic, crushed

  14. 2 large eggs, lightly beaten

  15. 1 small can (8 3/4 ounces) cream- style corn

  16. 1 1/4 cups buttermilk

  17. 1 1/2 cups stone ground yellow cornmeal

  18. 1/2 cup unbleached flour

  19. 1/2 teaspoon sea salt

  20. 1 tablespoon baking powder

  21. 1 tablespoon unsalted

Instructions Jump to Ingredients ↑

  1. Preparation : 1. Preheat oven to 450 degrees F. Use a 9- to 9-1/2-inch cast iron skillet (large enough to hold all the batter later).

  2. Heat the oil in the skillet and cook the scallions, onion and all the peppers over low heat for 5 minutes or until the onion is soft but not brown. Scrape the contents of the skillet into a bowl. Add the garlic to the pepper mixture, then add the eggs, corn and buttermilk. Stir thoroughly.

  3. Mix all the dry ingredients. Then gradually stir the flour mixture into the liquid mixture until the batter is smooth and loose.

  4. Use the butter to grease the cast-iron pan. Put the pan into the oven for a few minutes so it becomes quite hot but the butter doesn't burn. Handle the pan with potholders!!

  5. Pour the batter into the pan and transfer it to the hot oven. Bake on the top shelf for 20 to 25 minutes or until the top is lightly browned and the cornbread has pulled away from the edges.

  6. Allow the bread to cool for 10 minutes, then cut into wedges to serve warm with butter.


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