Smoked Paprika and Buttermilk Cornbread
Yields: 6-8 servings
  • 6 tablespoons vegetable oil, divided
  • 2 cups stone-ground cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons smoked paprika
  • ¾ teaspoon kosher salt
  • ⅜ teaspoon baking soda
  • 2 cups whole buttermilk
  • 3 large eggs
  • 3 jalapeños, sliced
  • 3 red Fresno chile peppers, sliced
  • Green Chile-Garlic Butter, to serve
  1. Preheat oven to 425°. Place 3 tablespoons oil in a 13×9-inch baking pan. Place pan in oven until very hot, about 5 minutes.
  2. In a large bowl, whisk together cornmeal, flour, baking powder, paprika, salt, and baking soda. In a small bowl, whisk together buttermilk, eggs, and remaining 3 tablespoons oil. Make a well in center of dry ingredients; add buttermilk mixture, stirring until combined. Spoon batter into hot pan, spreading evenly. Arrange peppers on top of batter.
  3. Bake until a wooden pick inserted in center comes out clean, 15 to 17 minutes. Let cool in pan on a wire rack for 30 minutes before cutting into squares. Serve with Green Chile-Garlic Butter.
Recipe by Louisiana Cookin at