Add even more flavor to this cornbread by using bacon drippings in place of vegetable oil. The peppers can be chopped and stirred into the batter.
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
- 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.
- 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.
- 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.