Moist and flavourful, this Banana Pepper Cornbread goes well with jambalaya, chilis, stews and soups.
Banana peppers give this moist and creamy cornbread a bit of zip and colour. This is a family favourite.
1½ cups unbleached all purpose flour
1 cup cornmeal
4 teaspoons baking powder
½ teaspoon salt
¼ cup cane sugar
2 large eggs, beaten
1 cup skim milk
¼ cup whipping cream or 2 teaspoons canola oil
1 (14 ounce-398mL) can creamed corn
½ cup diced pickled banana peppers
Preheat the oven to 425℉ and line an 8×8-inch pan with parchment.
Measure the flour, cornmeal, baking powder, salt and sugar into a large bowl and make a well in the center.
Measure the eggs, milk, cream, creamed corn into the well in the dry ingredients and stir until they are just mixed and moist then fold in the banana peppers.
Pour the mixture into the prepared pan and bake for 20 – 25 minutes or until golden brown.
Cool in the pan for 10 minutes, then use the parchment paper to lift the bread to a rack to finish cooling or cut and serve while still warm.
Enjoy as a side with chili.
Keywords: Banana Pepper Cornbread