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Ghost Pepper Popcorn Cornbread

Total Time

Prep: 40 min. Bake: 25 min.

Makes

8 servings

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
Ghost Pepper Popcorn Cornbread Recipe photo by Taste of Home

Ingredients

  • 1/3 cup popcorn kernels
  • 1 tablespoon coconut oil or canola oil
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed ghost chile pepper or cayenne pepper
  • 2 large eggs, room temperature
  • 1-1/2 cups 2% milk
  • 4 tablespoons melted butter, divided
  • 1/2 cup chopped seeded jalapeno peppers

Directions

  1. 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

1 piece: 241 calories, 10g fat (6g saturated fat), 65mg cholesterol, 432mg sodium, 34g carbohydrate (15g sugars, 2g fiber), 6g protein.

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