Best Hot Pepper Jelly Cheesy Cornbread Annettes Recipes

HOT PEPPER HONEY CORNBREAD

Hot Pepper Honey Cornbread image

Provided by Trisha Yearwood

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 cups yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
Kosher salt
1 hot chile pepper, such as serrano, Fresno or jalapeno, thinly sliced
1 cup (2 sticks) unsalted butter, at room temperature
2 cups buttermilk
2 large eggs, lightly beaten
3/4 cup honey
1/2 teaspoon cayenne

Steps:

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.

HOT PEPPER JELLY

Hot Pepper Jelly image

Enjoy this spicy treat on crackers with cream cheese. It also makes a festive holiday appetizer.

Provided by ranger1

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 1h45m

Yield 48

Number Of Ingredients 6

Ingredients

2 ½ cups finely chopped red bell peppers
1 ¼ cups finely chopped green bell peppers
¼ cup finely chopped jalapeno peppers
1 cup apple cider vinegar
1 (1.75 ounce) package powdered pectin
5 cups white sugar

Steps:

Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.
Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.
Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.

Nutrition Facts : Calories 88.5 calories, Carbohydrate 22.5 g, Fiber 0.3 g, Protein 0.1 g, Sodium 2.8 mg, Sugar 21.3 g

PEPPERED CORNBREAD

Peppered Cornbread image

Pretty flecks of jalapeno and red peppers peek out from this golden cornbread. It has a mild flavor that appeals to most palates. -Ila Bray, Pelham, North Carolina

Provided by Taste of Home

Time 45m

Yield 16 servings.

Number Of Ingredients 14

Ingredients

1-1/2 cups cornmeal
1 tablespoon all-purpose flour
1 tablespoon sugar
2-1/4 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
2 large eggs, room temperature, lightly beaten
1 can (8-1/4 ounces) cream-style corn
1 cup buttermilk
2/3 cup vegetable oil
2 cups shredded cheddar cheese
1 medium sweet red pepper, chopped
2 jalapeno peppers, seeded and diced
4 to 5 green onions, chopped

Steps:

In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt and baking soda; set aside. In a small bowl, combine the eggs, corn, buttermilk and oil; stir into the dry ingredients just until blended. Fold in the cheese, peppers and onions. , Pour into a greased 13x9-in. baking dish. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cut into squares; serve warm.

Nutrition Facts : Calories 217 calories, Fat 15g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 368mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.