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PEPPADEW® Peppers Recipe

Cornbread Recipe with PEPPADEW® Peppers by Martha Stewart


1/2 cup (1 stick) unsalted butter, melted, plus more for pan
1/2 teaspoon baking soda
1 1/2 cups yellow or white cornmeal
1 cup buttermilk
1 cup all-purpose flour (spooned and leveled)
3 large eggs
6 tablespoons sugar
¾ cup scallions chopped – to taste
1 1/2 teaspoons baking powder
PEPPADEW® Peppers drained and chopped –to taste
1 teaspoon fine salt

Additional Info
  • Makes 10-12


Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not over mix). Add PEPPADEW® peppers and scallions and combine into batter. Transfer batter to pan and smooth top. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.

Try This

Store cooled cornbread, tightly wrapped in plastic, at room temperature, up to 3 days.

Posted by: Martha Stewart

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