Spicy Peperoncini Cheddar Cornbread | PC.ca

Spicy Peperoncini Cheddar Cornbread

Spicy peperoncini cheddar cornbread loaf with a slice to show peperoncini bits inside

PC Black Label Peperoncini Chopped Hot Chili Peppers In Oil

Spicy Peperoncini Cheddar Cornbread

Ideal served with everything from braised meats to baked ham and soups to scrambled eggs, tender, bu...

Ideal served with everything from braised meats to baked ham and soups to scrambled eggs, tender, buttery cornbread gets a zesty burst of flavour and colour from green onions and PC Black Label Peperoncini Piccanti Hot Red Chili Peppers in Oil stirred in.

  • Level: Easy
  • Preparation: 15 mins
  • Ready in: 1 hr
  • Serves: 12
  • Dish Type: American, Canadian
  • Season: Summer
  • Course: Side
  • Main Ingredient: Cheese
  • Amount Per Serving

    % Daily Value

  • Calories

    140 cal

  • Total Carbohydrate

    15 g

  • Total Fat

    7 (4 g of which is saturated)

  • Dietary Fibre

    1 g

  • Protein

    4 g

  • Sodium

    370 mg

  • Sugars

    3 g

Spicy Peperoncini Cheddar Cornbread

Spicy peperoncini cheddar cornbread loaf with a slice to show peperoncini bits inside

PC Black Label Peperoncini Chopped Hot Chili Peppers In Oil

  • Amount Per Serving

    % Daily Value

  • Calories

    140 cal

  • Total Carbohydrate

    15 g

  • Total Fat

    7 (4 g of which is saturated)

  • Dietary Fibre

    1 g

  • Protein

    4 g

  • Sodium

    370 mg

  • Sugars

    3 g

How to make

Ingredients

  • 3/4 cup (175 mL) 

    Fine-Grind Cornmeal
  • 3/4 cup (175 mL) 

    All-Purpose Flour
  • 2 tbsp (25 mL) 

    Granulated sugar
  • 2-½ tsp (12 mL) 

    Baking Powder
  • 1 tsp (5 mL) 

    Baking Soda
  • 1/2 tsp (2 mL) each

    Salt and Freshly Ground Black Pepper
  • Green Onions, Finely Chopped
  • 1

    Large Egg
  • 1-¼ cups (300 mL) shredded

    PC Aged 2 Years Canadian Cheddar Cheese 
  • 1/2 cup (125 mL) 

    Buttermilk
  • 1/4 cup (50 mL)  

    PC Black Label Normandy Style Unsalted Cultured Butter
  • 2 tbsp (25 mL)

    PC Black Label Peperoncini Piccanti Hot Red Chili Peppers in Oil

How to make

  • Step 1

    Preheat oven to 350°F (180°C). Mist 8 x 4-inch (1.5 L) loaf pan with cooking spray; line with parchment paper, leaving 2-inch (5 cm) overhang on 2 opposite sides. Set aside.

  • Step 2

    Whisk together cornmeal, flour, sugar, baking powder, baking soda, salt and pepper in large bowl. Stir together green onions, egg, 1 cup cheese, buttermilk, 3 tbsp butter and pepperoncini in separate large bowl. Add cornmeal mixture; stir just until combined.

  • Step 3

    Transfer batter to prepared pan, spreading evenly and smoothing top. Brush top with remaining butter; sprinkle with remaining cheese. Bake until golden and toothpick inserted in centre comes out clean, 30 to 35 minutes. Let cool completely in pan on rack. 

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