Cornbread With Peppers (Peppered Cornbread)

Cornbread gets a kick with the addition of freshly ground black pepper and buttermilk.


Cornbread With Peppers

  • 1 tablespoon canola oil plus ⅓ cup
  • 1½ cups (225 grams) yellow cornmeal
  • 1 cup (125 grams) all-purpose flour
  • ⅓ cup (67 grams) sugar
  • 2 teaspoons coarsely ground black pepper
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1½ teaspoons kosher salt
  • 2 large eggs
  • 1¼ cup buttermilk (or almond milk with 1 tablespoon white vinegar)
  • 1 tablespoon honey
  • ¾ cup (100 grams) fresh corn or 1 ear


  1. Preheat the oven to 375°F.
  2. Grease a seasoned 10-inch cast iron skillet with 1 tablespoon oil. Place the cast iron skillet in the oven to heat for 5 minutes.
  3. Whisk the cornmeal, flour, sugar, black pepper, baking powder, baking soda, and salt in a large bowl to blend.
  4. Whisk the eggs, buttermilk (or almond milk with vinegar), ⅓ cup oil, and honey in a medium bowl until well combined.
  5. Add the wet ingredients and fresh corn to the dry ingredients, stirring until just combined without overmixing.
  6. Remove the preheated cast iron skillet and place it on the stovetop or any heatproof surface. Add the batter (you will hear a sizzle!) and bake until golden on the top and edges of the cornbread, 25 to 30 minutes.

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