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White Cornbread with Chilies
This super moist cornbread is more like spoon bread than traditional cornbread.
about 12 wedges
1/4 cup butter OR margarine
1 cup white corn meal
1 cup all-purpose flour
1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
1/4 cup sugar
2 teaspoons Argo® Baking Powder
1/2 teaspoon salt
2-1/2 cups very warm buttermilk (120° to 130°F)
1/2 cup finely chopped hot banana peppers
1/4 cup finely chopped onion
Melt butter in a 10-inch heavy cast iron skillet over low heat. Rotate the skillet slightly to coat the sides. Set aside.
Combine corn meal, flour, undissolved yeast, sugar, baking powder and salt in a large bowl. Add buttermilk, egg, peppers and onion; stir until well mixed. Pour into skillet.
Cover the skillet and let rise in a warm, draft-free place for 30 minutes or until almost doubled.
Preheat oven to 350°F. Bake the bread for 30 minutes or until a toothpick inserted in the center comes out clean.