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
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- 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 for 3-4 minutes or until popcorn stops popping. Remove from heat. 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. Add remaining 2 tablespoons butter to skillet; place in oven to heat skillet. Carefully remove hot skillet from oven. Add batter; bake until golden brown and a toothpick inserted in center comes out clean, 25-30 minutes. Cut into wedges; serve warm.
Nutrition Facts : Calories 241 calories, Fat 10g fat (6g saturated fat), Cholesterol 65mg cholesterol, Sodium 432mg sodium, Carbohydrate 34g carbohydrate (15g sugars, Fiber 2g fiber), Protein 6g protein.
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