Cornbread with hot pickled peppers
Votes: 1
Time: 1 hour 10 min.
Complexity: easily
Quantity: 1 round loaf, diameter 23 cm.
Complexity: easily
Quantity: 1 round loaf, diameter 23 cm.
The corn flavor of this bread is perfectly complemented by sweet, savory, and salty notes, thanks to the addition of chopped pickled hot peppers and a dollop of honey. And the butter creates an incredibly soft, fluffy crumb. You can bake it as muffins in a muffin tin or as a pie in a large cast-iron skillet or pie pan. Serve this cornbread in a bread basket for a holiday dinner, and it'll disappear in minutes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups of wheat flour
- 1.5 cups yellow corn flour
- 2 teaspoons coarse salt
- 0.5 cups of sugar
- 0.5 tsp of soda
- 1 teaspoon baking powder
- 1 teaspoon of honey
- 1 cup of sour milk, room temperature
- 3 large eggs, room temperature
- 1 cup finely chopped hot pickled peppers, drained, at room temperature (such as pepperoncini)
- 220 g unsalted butter, softened
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Cooking the dish according to the recipe:
- Preheat oven to 375°F (190°C) and spray a 10-inch round pan or an 18-cup muffin tin with cooking spray.
- Prepare two large bowls. In one, combine the wheat and corn flour, salt, sugar, baking soda, and baking powder. In the other, whisk together the honey, sour milk, eggs, and pepper.
- Make a well in the center of the flour mixture and fold in the liquid mixture. Once the liquid has been incorporated into the dough, fold in the butter.
- Spoon the batter into a pan or muffin tin, filling the wells to within 1 cm of the edges. Bake in the pan for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Bake the muffins for 20-25 minutes. You can also sprinkle some grated cheddar on top before baking.
Categories:
recipe / Side dishes / Bakery / Homemade bread / / American cuisine / Duff Goldman
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