Hot’n Spicy Cornbread | Recipes | Robin Hood

Hot’n Spicy Cornbread

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(3) Ratings:
Prep Time:
Baking Time:
Makes:8 servings
Freezing:excellent

This flavourful cornbread packs a bit of bite. To heat things up a little more, include the jalapeño pepper seeds. If you’d prefer a less spicy version, decrease or omit the cayenne pepper and jalapeño pepper.

Ingredients

2 eggs
2/3 cup 150 mL buttermilk
2/3 cup 150 mL milk
1 cup 250 mL shredded Cheddar cheese
3 tbsp 45 mL butter, melted
1 cup 250 mL corn kernels, fresh, or frozen and thawed
1 seeded and finely chopped jalopeño pepper
2 tbsp 30 mL sugar
1 tsp 5 mL salt
1/2 tsp 2 mL cayenne pepper
1 cup 250 mL Robin Hood® Nutri Flour Blend™ Tastes Like White
1 cup 250 mL cornmeal
2 tsp 10 mL baking powder
1/2 tsp 2 mL baking soda

Directions

  1. Preheat oven to 425ºF (220ºC).
  2. Line an 8” (20 cm) square baking pan with foil and then grease.
  3. Combine buttermilk, milk, cheese, butter, corn, jalapeño pepper, sugar, salt, cayenne pepper and flour in large bowl. Add remaining ingredients and stir until moistened. Pour batter into prepared pan.
  4. Bake in preheated oven 30 to 32 minutes, or until golden brown. Serve warm.

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