We're accidentally growing thai peppers. I mean, we planted them when we first moved to Chattanooga, but I thought they died along with all of the other plants, in the shroud of darkness from the trees of Lookout Mountain. But no, they popped out of the ground and are plentiful. Which brought me to the question, what do I do with thai peppers? Put them on nachos, sure. pickle them, we did that, too. But still, there are more than we know what to do with, so the other night, when we were grilling steaks and sweet potatoes, and I had a hankering for cornbread, Doug chopped them up and tossed them in with a handful of extra sharp cheddar to make what I think may have been the most perfect cornbread.
This evening Doug and I went to the Main Street farmers market and got a basket of vegetables and jars of handmade jam and sorghum syrup, and of course, a bag of our favorite coffee. I love little outings like that. We've been so stressed out and busy, that we don't take the time to get out of the house and do something together. Remind me if I forget
It's 4am and I still have hours of work left to do tonight. Here is the recipe for this cornbread. Before I forget that too.
- 1/3 cup drippings (or melted vegetable shortening)
- 1 1/3 cup cornmeal
- 3/4 cup flour (all-purpose)
- 1/3 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 cups buttermilk
- 1/2 cup shredded cheddar
- several chopped peppers
I also use melted drippings (usually bacon/pork) to grease my cast iron. I heat the oven to 425, add a few tablespoons of drippings to the pan and then leave the cast iron in the oven for about 7 minutes, while I mix the batter.
Melt your shortening or drippings, combine dry ingredients in large mixing bowl. add buttermilk, grease, and whisked eggs to dry ingredients, mix until combined well. I have never known cornbread to be delicate, or finicky. It's quick and easy.
Hope you love it as much as I do.