Monday, October 10, 2011

Hot Pepper Jelly Cornbread

     This corn bread recipe from Stonewall Kitchen is a one bowl wonder, mix all the ingredients together, pour into your dutch oven and bake.  In 25 minutes you'll have a moist, golden, peppery corn bread.  I baked this in my 10 inch dutch oven with 10 coals in a ring around the bottom and 18-20 on the lid.  Not overly sweet, with enough heat to make it interesting, it's a Southern style corn bread with a kick. 

Hot Pepper Jelly Corn Bread
1 1/2 cups cornmeal
1 Tblsp baking powder
1 tsp salt
1/2 cup (1 stick) butter, melted
3 eggs, beaten
1/4 cup Hot Pepper Jelly
1 7 oz. can whole kernel corn, drained
1 cup sour cream

     Lightly oil or spray a 10 inch dutch oven.
     In a medium mixing bowl, add all of the above ingredients and stir well.
     Bake for 20-25 minutes or until golden brown and toothpick comes out clean.
     Serve warm.

A light, fluffy batter....

bakes into a moist, peppery corn bread

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