Here’s a cornbread with some kick! I love to serve it with chili and Cajun dishes. A beautiful bread that holds together better than other cornbread that can be a bit on the crumbly side. You can make them in individual muffins using a muffin pan or a cast iron skillet as I am doing here.

In a large bowl, combine a half a cup of cornmeal with one and a half cup of self-rising flour, three tablespoons sage honey, two teaspoons of baking powder, a fourth a teaspoon of pepper, and a fourth teaspoon of salt.

Regular honey is fine to use. I like the extra flowering essence in sage honey. I do not add any sugar when I use sage honey.

In another bowl, beat one egg with three-fourths cups of buttermilk, and a half a stick of melted butter. Stir into dry ingredients just until moistened.

Fold in a 7-ounce jar of diced roasted red pepper, half a cup of shredded extra-sharp cheddar cheese, and one seeded, and diced jalapeno pepper.

I like to sprinkle some dried parsley on top. Dried parsley doesn’t change the flavor but adds a touch of color.

Pour into a medium cast iron skillet. Bake at 400°F for 20-25 minutes or until a toothpick comes out clean. Cool for 15 minutes before slicing.

Look how colorful and delicious it is! – Ella

Roasted Red-Pepper and Honey Corn Muffins

• Servings: 12
• Difficulty: easy
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Ingredients

• 1/2 cup cornmeal
• 1 ½ cups self-rising flour
• 2 teaspoons baking powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 3 tablespoon sage honey
• 1 large egg
• 3/4 cup buttermilk
• 1/2 stick (1/4 cup) butter, melted and cooled
• 7-ounce jar roasted red peppers, rinsed and drained thoroughly and chopped fine
• 1/2 cup shredded extra-sharp Cheddar cheese
• 1 jalapeño pepper, seeded and diced

Directions

1. Grease muffin cups and set aside.
2. In a large bowl, combine the cornmeal, flour, baking powder, pepper and salt.
3. In another bowl, beat the egg, buttermilk, honey, and melted butter. Stir into dry ingredients just until moistened.
4. Fold in red pepper, cheese, and jalapeno pepper.
5. Fill prepared muffin cups two-thirds full.
6. Bake for 20-25 minutes or until a toothpick comes out clean.
7. Cool for 5 minutes before removing from pan to a wire rack.