Recipe courtesy of Trisha Yearwood
Recipe courtesy of Trisha Yearwood
Episode:
Trisha's Nashville Experience
Hot Pepper Honey Cornbread
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- Level: Easy
- Total: 50 min
- Active: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 728
- Total Fat
- 34 g
- Saturated Fat
- 21 g
- Carbohydrates
- 97 g
- Dietary Fiber
- 3 g
- Sugar
- 40 g
- Protein
- 11 g
- Cholesterol
- 147 mg
- Sodium
- 596 mg
- Level: Easy
- Total: 50 min
- Active: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 728
- Total Fat
- 34 g
- Saturated Fat
- 21 g
- Carbohydrates
- 97 g
- Dietary Fiber
- 3 g
- Sugar
- 40 g
- Protein
- 11 g
- Cholesterol
- 147 mg
- Sodium
- 596 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F. Put a10-inch cast-iron skillet into the oven to heat.
- Whisk together the cornmeal, flour, baking powder and 2 teaspoons salt in a large bowl. Add the sliced peppers and toss to coat.
- Remove the skillet from the oven and add 1 stick of the butter to the skillet to melt. Pour into a bowl. Add the buttermilk, eggs and 1/2 cup of the honey to the bowl and whisk together. Stir the buttermilk mixture into the dry mix, then pour the combined batter into the hot skillet. Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes.
- While the cornbread is cooling, mix the remaining stick of butter and 1/4 cup honey with the cayenne and a pinch of salt in a small bowl until completely combined.
- Serve the cornbread with the hot honey.
