spicy pepper cornbread

based on your temperament, peppers used can vary. in this version, both habañero and jalapeño peppers were used, so this one left a nice tingle on the lips when you finished eating it.



ingredients:

2 cups yellow cornmeal
1 teaspoon kosher salt
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 eggs
3 tablespoons honey
3 peppers of your choice, seeds removed and diced (1 habañero and 2 jalapeño peppers were used in mine)
2 tablespoons canola oil

directions:

preheat oven to 425°.

place 10 inch cast iron skillet in oven.

in a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. whisk together to combine well.

in a large bowl, combine the buttermilk, eggs, honey, and peppers, whisking together to combine thoroughly. add the dry ingredients slowly to the buttermilk mixture and stir to combine. if the batter will not pour, add more buttermilk to the batter. also make sure to check for bits of unmixed cornmeal. this stuff kicks up dust like nobody's business, and tends to bake mealy if it's not combined well with the wet mixture.

swirl the canola oil in the hot cast iron skillet, making sure to get the sides oiled as well. pour the batter into the skillet. bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

you can serve this many ways, but because i love sweet and spicy, an easy salsa or honey butter accompany this nicely.

for the salsa:

tomatoes
chives
cilantro
salt & pepper

my salsa recipe changes every time i make it and it's pretty consistently based on what was at the farmers' market last weekend. i left out any peppers in this recipe because of the peppers in the cornbread, but there is more than enough flavor to make this a great bruschetta topping as well.



for the honey butter:

unsalted, sweet cream butter
honey

one part honey to two parts butter.

this is also the ratio for buttered syrup, which is the only way to eat pancakes, waffles, or french toast.