Pepper Cornbread
Pepper Cornbread

Pepper Cornbread

April 2, 2017

If you like smoked or grilled food, chances are you like cornbread. I've made cornbread from mixes, but it usually comes out a little sweet for my liking. I make this version that has no flour in it, just cornmeal for a base. It has a nice coarse texture, but is still tender & makes a great side dish for ribs, BBQ chicken, pulled pork, chili & most Mexican dishes. You can trust me... everyone knows Canadians make the best cornbread!

Serves: 8 to 12

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Ingredients

470 ml (2 cups) cornmeal

150 ml (3/4 cup) sugar

2 ml (1/2 teaspoon) baking soda

2 ml (1/2 teaspoon) salt

25 ml (2 tablespoons) lemon juice

300 ml (1 1/4 cups) heavy cream

2 eggs, lightly beaten

50 ml (1/4 cup) yogurt

80 ml (1/3 cup) water

25 ml (2 tablespoons) vegetable oil

150 grams (5 1/2 ounces) cheddar cheese, grated

30 ml (2 tablespoons) jalapeno pepper, finely chopped

75 ml (1/3 cup) green pepper, finely chopped

Directions

1 Mix cornmeal, sugar, baking soda and salt together. Set aside.

2 Put lemon juice in a container, add the cream & stir. Stir in eggs, yogurt, water and vegetable oil to the cream till well combined. Cover and set aside in the refrigerator.

3 Put the peppers and cheese in a container in the refrigerator.

4 When it is time to cook the cornbread, preheat an oven or smoker to 350 F.

5 Spray an oven safe ten inch skillet with cooking spray.

6 Mix the dry ingredients, the liquid ingredients and the cheese mixture together just until moist. A few lumps are fine.

7 Pour the batter into the skillet and bake for 30 minutes. A toothpick should come out clean when inserted into the centre.

8 Cut into wedges and serve warm.

Pepper Cornbread

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