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White Cornbread with Chilies

This super moist cornbread is more like spoon bread than traditional cornbread.

White Cornbread with Chilies

White Cornbread with Chilies

difficulty

Easy

Yield

about 12 wedges

Prep Time

0:15

Bake Time

30 minutes

Rise Time

30 minutes

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  • difficulty

    Easy

  • Yield

    about 12 wedges

  • Prep Time

    0:15

  • Bake Time

    30 minutes

  • Rise Time

    30 minutes

Ingredients

  • 1/4 cup butter OR margarine
  • 1 cup white corn meal
  • 1 cup all-purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2-1/2 cups very warm buttermilk (120° to 130°F)
  • 1 egg
  • 1/2 cup finely chopped hot banana peppers
  • 1/4 cup finely chopped onion

Directions

  1. Melt butter in a 10-inch heavy cast iron skillet over low heat. Rotate the skillet slightly to coat the sides. Set aside.
  2. Combine corn meal, flour, undissolved yeast, sugar, baking powder and salt in a large bowl. Add buttermilk, egg, peppers and onion; stir until well mixed. Pour into skillet.
  3. Cover the skillet and let rise in a warm, draft-free place for 30 minutes or until almost doubled.
  4. Preheat oven to 350°F. Bake the bread for 30 minutes or until a toothpick inserted in the center comes out clean.
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White Cornbread with Chilies

  • Difficulty: Easy
  • Yield: about 12 wedges
  • Prep Time: 0:15
  • Bake Time: 30 minutes
  • Rise Time: 30 minutes

Ingredients

  • 1/4 cup butter OR margarine
  • 1 cup white corn meal
  • 1 cup all-purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2-1/2 cups very warm buttermilk (120° to 130°F)
  • 1 egg
  • 1/2 cup finely chopped hot banana peppers
  • 1/4 cup finely chopped onion

Directions

  • Melt butter in a 10-inch heavy cast iron skillet over low heat. Rotate the skillet slightly to coat the sides. Set aside.
  • Combine corn meal, flour, undissolved yeast, sugar, baking powder and salt in a large bowl. Add buttermilk, egg, peppers and onion; stir until well mixed. Pour into skillet.
  • Cover the skillet and let rise in a warm, draft-free place for 30 minutes or until almost doubled.
  • Preheat oven to 350°F. Bake the bread for 30 minutes or until a toothpick inserted in the center comes out clean.