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