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Ghost Pepper Popcorn Cornbread
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
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
- 1. 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.
- 2. Place popcorn in a food processor; process until ground. Transfer 2 cups of 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.
- 3. 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; serve warm.
Nutrition Facts
1 piece: 241 calories, 10g fat (6g saturated fat), 65mg cholesterol, 432mg sodium, 34g carbohydrate (15g sugars, 2g fiber), 6g protein.
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