Hot Pepper Cornbread
Spicy and cheesy cornbread infused with hot peppers, green onions, and pimientos, perfect for gatherings or as a flavorful side for hearty meals.
Ingredients
Instructions
- Combine all the ingredients and mix well.
- Pour the mixture into a greased 8 x 11-inch pan.
- Bake at 425°F for 30 minutes.
Tips & Substitutions
For a milder cornbread, opt for fewer hot peppers or use a mild variety like poblano. You can substitute half the oil with applesauce for a lighter version, or use buttermilk instead of regular milk for added tang. If you don’t have creamed corn, blend regular corn with a bit of milk to achieve a similar texture. This recipe is a great addition to any American recipes collection.
Serving Suggestions
Serve this Hot Pepper Cornbread warm, perhaps with butter or honey drizzled on top. It pairs beautifully with chili or soups, making it perfect for a cozy dinner. For a fun twist, consider serving it alongside a refreshing Banana-Strawberry Parfait Pie for dessert. This cornbread also complements grilled meats and can be used as a base for savory toppings.
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. To reheat, place in a preheated oven at 350°F for about 10-15 minutes, or microwave in short intervals until warmed through. Enjoy it with a side of chili or soup for a comforting meal.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Pepper Cornbread contains roughly 1348 calories, with 15g protein, 122g carbohydrates, and 99g fat. It is an excellent source of dietary fiber (128% of the Daily Value), vitamin C (86% of the Daily Value), and calcium (47% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 918mg per serving (40% of the Daily Value).
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 make this cornbread ahead of time?
Yes, you can prepare the batter a day in advance and store it in the refrigerator. However, for the best texture, it's recommended to bake it fresh. If you do bake ahead, simply reheat it in the oven to restore some of its original texture.
What type of cheese works best in this recipe?
Sharp cheddar cheese is ideal for its strong flavor, but feel free to experiment with other types like pepper jack for added heat or Monterey Jack for a milder taste. Mixing cheeses can also enhance the flavor profile of the cornbread.
Can I make this cornbread gluten-free?
Absolutely! Substitute the yellow cornmeal with a gluten-free cornmeal blend. Ensure that all other ingredients, particularly the baking powder, are labeled gluten-free to avoid cross-contamination. This way, everyone can enjoy this delicious cornbread.
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).