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🍽️ Spicy Cornbread with Chili

169 kcal · 30 min · 4 servings

Ingredients

• 2 red chili peppers
• 6 jalapeños (jar)
• 50 g butter
• 200 g whole wheat flour
• 1 packet baking powder
• salt
• 325 g cornmeal
• 500 ml buttermilk
• 50 g liquid honey
• 2 eggs
• 1 tbsp rapeseed oil

Instructions

1. 1. Cut the chili peppers in half lengthwise.
2. 2. Remove the seeds and wash the peppers.
3. 3. Finely chop the chili peppers.
4. 4. Finely chop the jalapeños as well.
5. 5. Melt the butter in a pot.
6. 6. Let the melted butter cool down briefly.
7. 7. Put flour, baking powder, and one teaspoon of salt into a large bowl.
8. 8. Sift the dry ingredients into the bowl.
9. 9. Mix the sifted ingredients with the cornmeal.
10. 10. Whisk buttermilk, honey, and eggs in a separate bowl.
11. 11. Add the melted butter to the liquid mixture.
12. 12. Add the chopped chilies and jalapeños to the liquid mixture.
13. 13. Pour the liquid mixture over the dry ingredients.
14. 14. Stir everything together into a smooth batter.
15. 15. Grease a 30-centimeter loaf pan with oil.
16. 16. Pour the batter into the prepared pan.
17. 17. Preheat the oven to 180 degrees Celsius.
18. 18. Place the pan on the second rack from the bottom.
19. 19. Bake the bread for 35 to 40 minutes.
20. 20. Let the bread cool in the pan for ten minutes.
21. 21. Turn the bread out onto a cooling rack.
22. 22. Let the bread cool completely.

Nutrition per serving

• kcal: 169
• Protein: 5 g · Fett/Fat: 5 g · Carbs: 26 g