Cornbread is a staple for many holiday meals and southern comfort dinners that make you happy to spend time with those around you. Cornbread has that grainy texture that makes it taste home made - a true family favorite. This recipe goes with chili and any other beef or chicken dish. It is even a great side to salads.
Why not make your cornbread into a real treat by adding Revved Up Peri Peri Ghost sauce? Taste the spunk and give your cornbread a subtle smoky flavor by mixing in Revved Up Peri Peri Ghost sauce. This simple addition takes your cornbread to the next winning level. You will still get that good grainy texture of the cornmeal but you will elevate your taste buds with a little smoke and a little pepper from Revved Up Peri Peri Ghost sauce.
Sweet Pepper Cornbread
Cornbread / Sides
1 cup flour
1 cup cornmeal
1 tablespoon baking powder
1/2 - 3/4 cup sugar, depending on how sweet you want
1 teaspoon salt
1 1/2 teaspoons Peri-Peri Ghost sauce
4 tablespoons butter, melted and slightly cooled
1 cup buttermilk*
Optional: 1 teaspoon Spicy Cayenne sauce
Optional: 1 extra teaspoon of sugar
Preheat the oven to 350 degrees F.
Grease a 9x9 square or 9 inch round pie dish.
Whisk together the dry ingredients.
Whisk together the butter, buttermilk, egg and Revved Up Peri-Peri Ghost hot sauce in a separate bowl. Stir the wet ingredients into the dry ingredients, just until combined. (Note: A few streaks of flour are totally fine; do not over mix)
Pour the batter into your prepared baking dish and level out with a spatula if needed.
Bake for 35-40 minutes. The cornbread is done when the top is golden brown and springs back when pressed with a finger. You can also check to see if a toothpick comes out clean in the center.
Optional: For extra crunch, sprinkle 1 tsp of sugar on top before it bakes. This gives the bread a sweet crunch.
* To make Buttermilk, add 1 tablespoon of lemon juice or white vinegar with enough milk to equal 1 cup of total liquid and let it sit for 5 minutes. You can use non dairy milk