Corn Bread With Hot Peppers
A spicy, moist cornbread infused with hot peppers, perfect for those who enjoy bold flavors and a touch of heat in their bread side dishes.
Ingredients
Instructions
- Mix the self-rising cornmeal, sugar, egg, oil, and the combined buttermilk and sweet milk in a bowl.
- Add the chopped hot green peppers and stir to incorporate.
- Pour the batter into a greased pan.
- Bake at 450°F until the top is browned.
Tips & Substitutions
To enhance flavor, consider using a mix of sweet and spicy peppers, or even jalapeños for extra heat. If you don’t have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar for a similar tang. For a sweeter twist, try adding a cup of corn kernels or a handful of shredded cheese to the batter. This cornbread pairs excellently with chili or soups.
Serving Suggestions
Serve this cornbread warm, ideally alongside a hearty bowl of chili or as a side to grilled meats. It also pairs beautifully with a fresh salad for a lighter meal. For a fun twist, consider crumbling the cornbread into a bowl of soup for added texture. This dish can be a great addition to a potluck or family gathering.
Storage & Reheating
Allow the cornbread to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. It can be kept at room temperature for up to 2 days or refrigerated for up to a week. To reheat, simply warm in the oven at 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Bread With Hot Peppers contains roughly 377 calories, with 8g protein, 40g carbohydrates, and 21g fat. It is an excellent source of vitamin C (26% of the Daily Value), and a good source of protein and calcium. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular cornmeal instead of self-rising cornmeal?
Yes, you can use regular cornmeal, but you'll need to add baking powder and salt to achieve the same rise. For every cup of cornmeal, include 1 tablespoon of baking powder and 1/2 teaspoon of salt.
What types of hot peppers work best for this recipe?
You can use any type of hot green pepper, such as jalapeños, serranos, or even banana peppers for milder heat. Adjust the quantity based on your heat preference, starting with one and adding more if desired.
Can I make this cornbread ahead of time?
Absolutely! You can prepare the batter in advance and store it in the refrigerator for up to 24 hours before baking. Just bring it back to room temperature before pouring it into the pan and baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).