Best 4 Hot Pickled Pepper Cornbread Recipes

**Hot Pickled Pepper Cornbread: A Spicy Southern Delight**

Indulge in the tantalizing flavors of Hot Pickled Pepper Cornbread, a delectable Southern dish that combines the sweetness of cornbread with the fiery kick of pickled peppers. This irresistible cornbread is a perfect accompaniment to hearty meals, adding a burst of heat and tang to your dining experience. Our collection of recipes offers a variety of options, from classic to unique, ensuring that you find the perfect Hot Pickled Pepper Cornbread recipe to suit your taste. From the traditional Southern-style cornbread to creative variations like Jalapeño Cheddar Cornbread and Chipotle Cornbread, each recipe promises a unique culinary adventure. Whether you prefer a mild heat or a bold, spicy explosion, our recipes cater to all spice levels. So, prepare to tantalize your taste buds and embark on a journey of Southern flavors with our Hot Pickled Pepper Cornbread recipes.

Check out the recipes below so you can choose the best recipe for yourself!

HOT PEPPER HONEY CORNBREAD

Hot Pepper Honey Cornbread image

Provided by Trisha Yearwood

Categories side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 cups yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
Kosher salt
1 hot chile pepper, such as serrano, Fresno or jalapeno, thinly sliced
1 cup (2 sticks) unsalted butter, at room temperature
2 cups buttermilk
2 large eggs, lightly beaten
3/4 cup honey
1/2 teaspoon cayenne

Steps:

Preheat the oven to 400 degrees F. Put a10-inch cast-iron skillet into the oven to heat.
Whisk together the cornmeal, flour, baking powder and 2 teaspoons salt in a large bowl. Add the sliced peppers and toss to coat.
Remove the skillet from the oven and add 1 stick of the butter to the skillet to melt. Pour into a bowl. Add the buttermilk, eggs and 1/2 cup of the honey to the bowl and whisk together. Stir the buttermilk mixture into the dry mix, then pour the combined batter into the hot skillet. Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes.
While the cornbread is cooling, mix the remaining stick of butter and 1/4 cup honey with the cayenne and a pinch of salt in a small bowl until completely combined.
Serve the cornbread with the hot honey.

PICKLED HOT PEPPERS

Pickled Hot Peppers image

These pickled peppers are great in salads or to serve alongside a meat dish. These can be made less spicy by removing the seeds from the peppers.

Provided by Pam

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 30m

Yield 40

Number Of Ingredients 7

Ingredients

1 ½ pounds banana peppers, cut into 1 inch pieces
1 pound jalapeno peppers, cut into 1 inch pieces
¼ pound serrano peppers, cut into 1 inch pieces
6 cups vinegar
2 cups water
3 cloves garlic, crushed
1 onion, chopped

Steps:

Place the banana peppers, jalapeno peppers, and serrano peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes.
Ladle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4 inch headspace. Tap jars on the counter to remove air bubbles. Place two piece lids on the jars.
Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.

Nutrition Facts : Calories 11 calories, Carbohydrate 2.1 g, Fat 0.2 g, Fiber 1 g, Protein 0.5 g, Sodium 3.1 mg, Sugar 1 g

PEPPERED CORNBREAD

Peppered Cornbread image

Pretty flecks of jalapeno and red peppers peek out from this golden cornbread. It has a mild flavor that appeals to most palates. -Ila Bray, Pelham, North Carolina

Provided by Taste of Home

Time 45m

Yield 16 servings.

Number Of Ingredients 14

Ingredients

1-1/2 cups cornmeal
1 tablespoon all-purpose flour
1 tablespoon sugar
2-1/4 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
2 large eggs, room temperature, lightly beaten
1 can (8-1/4 ounces) cream-style corn
1 cup buttermilk
2/3 cup vegetable oil
2 cups shredded cheddar cheese
1 medium sweet red pepper, chopped
2 jalapeno peppers, seeded and diced
4 to 5 green onions, chopped

Steps:

In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt and baking soda; set aside. In a small bowl, combine the eggs, corn, buttermilk and oil; stir into the dry ingredients just until blended. Fold in the cheese, peppers and onions. , Pour into a greased 13x9-in. baking dish. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cut into squares; serve warm.

Nutrition Facts : Calories 217 calories, Fat 15g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 368mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

CORNBREAD WITH JALAPENO PEPPERS

Cornbread With Jalapeno Peppers image

An absolutely incredible cornbread recipe! I don't remember where I found this one but it was while I was in grad school. I invited the crew over and made this recipe to accompany a pot of chili. All I can say is that it was excellent and much enjoyed! If there are leftovers, excellent reheated or toasted. A lot of ingredients but.... yummmmmm!

Provided by Impera_Magna

Categories Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

2 cups yellow cornmeal
1 cup flour
1 1/2 tablespoons baking powder
1 1/2 teaspoons salt
2 tablespoons brown sugar
3 eggs
1 1/3 cups milk
1/2 cup butter, melted
1 cup canned corn, drained
1/2 cup grated cheddar cheese
1/2 cup grated carrot
1/2 cup grated onion
1/4 cup finely chopped fresh jalapeno pepper

Steps:

Mix dry ingredients together in lg bowl.
In sm bowl, mix together eggs, milk,& butter; add to dry ingredients.
Add remaining ingredients and combine thoroughly.
Fill lightly-greased 12 c muffin pans ½ full w/ batter (or turn into greased 9"x13" pan).
Bake in preheated 400 degree oven for 20-25 mins (longer for pan) or til top springs back when lightly pressed; remove from oven.
Let cool before turning muffins out.

Nutrition Facts : Calories 262.5, Fat 12.4, SaturatedFat 7, Cholesterol 82, Sodium 555.5, Carbohydrate 32.2, Fiber 2.4, Sugar 3.7, Protein 7

Tips:

Choose the right peppers: Hot cherry peppers are commonly used in these recipes, but you can use any type of hot pepper you like. Just be sure to adjust the amount of peppers you use depending on their heat level.
Pickle your peppers ahead of time: Pickling the peppers mellows their heat and gives them a tangy flavor. You can pickle your peppers up to two weeks in advance.
Use a good quality cornmeal: Stone-ground cornmeal will give your cornbread a more rustic flavor and texture.
Don't overmix the batter: Overmixing the batter will make your cornbread tough. Mix just until the ingredients are combined.
Bake the cornbread in a hot oven: This will help it to rise and give it a crispy crust.
Serve the cornbread warm: Cornbread is best served warm, but it can also be served at room temperature.

Conclusion:

Hot pickled pepper cornbread is a delicious and versatile side dish that can be served with a variety of meals. It's easy to make and can be tailored to your own taste preferences. Whether you like your cornbread mild or spicy, there's a recipe in this article that's perfect for you. So next time you're looking for a new side dish to try, give hot pickled pepper cornbread a try. You won't be disappointed!