I love popcorn and lots of spice and heat. Recently, I have been dabbling with ghost peppers and came up with this twist on classic cornbread. Try adding corn kernels for more texture. —Allison Antalek, Cuyahoga Falls, Ohio
Ghost Pepper Popcorn Cornbread
Updated on Jun. 16, 2023
Peppers (Hot)
Ingredients
- 1/3 cup popcorn kernels
- 1 tablespoon coconut oil or canola oil
- 1 cup all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon crushed ghost chile pepper or cayenne pepper
- 2 large eggs, room temperature
- 1-1/2 cups 2% milk
- 4 tablespoons melted butter, divided
- 1/2 cup chopped seeded jalapeno peppers
Directions
- Preheat oven to 400°. Heat a 10-in. cast-iron or other ovenproof skillet over medium heat. Add popcorn and coconut oil; cook until oil begins to sizzle. Cover and shake until popcorn stops popping, 3-4 minutes. Remove from heat.
- Place popcorn in a food processor; process until ground. Transfer 2 cups ground popcorn to a large bowl (save remainder for another use). Stir in flour, sugar, baking powder, baking soda, salt and chile pepper. Add eggs, milk and 2 tablespoons butter; beat just until moistened. Stir in jalapenos.
- Add remaining 2 tablespoons butter to skillet; place in oven to heat skillet. Carefully remove hot skillet from oven. Add batter. Bake until top is golden brown and a toothpick inserted in center comes out clean, 25-30 minutes. Cut into wedges and serve warm.
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