Pepper Cornbread
Pepper Cornbread

Pepper Cornbread

April 2, 2017

Another fabulous recipe brought to you by Guest Home Chef: The Old Fat Guy Food Blog. Not only is Old Fat Guy a master of the grill, he also offers a myriad of other delicious recipes & even has loads of videos. I hope you'll visit his website & try some of his lip lickin' recipes:

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


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


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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