Name: Ghost Pepper Popcorn Cornbread
Prep time: 40 min
Cook time: 40 min
Yield: 8
Ingredients: 1/3 cup popcorn kernels -; 1 tablespoon coconut oil or canola oil -; 1 cup all-purpose flour -; 1/2 cup sugar -; 2 teaspoons baking powder -; 1/2 teaspoon baking soda -; 1/2 teaspoon salt -; 1/2 teaspoon crushed ghost chile pepper or cayenne pepper -; 2 large eggs, room temperature -; 1-1/2 cups 2% milk -; 4 tablespoons melted butter, divided -; 1/2 cup chopped seeded jalapeno peppers -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Ghost Pepper Popcorn Cornbread

1. 1/3 cup popcorn kernels -

2. 1 tablespoon coconut oil or canola oil -

3. 1 cup all-purpose flour -

4. 1/2 cup sugar -

5. 2 teaspoons baking powder -

6. 1/2 teaspoon baking soda -

7. 1/2 teaspoon salt -

8. 1/2 teaspoon crushed ghost chile pepper or cayenne pepper -

9. 2 large eggs, room temperature -

10. 1-1/2 cups 2% milk -

11. 4 tablespoons melted butter, divided -

12. 1/2 cup chopped seeded jalapeno peppers -

How to cook deliciously - Ghost Pepper Popcorn Cornbread

1. Stage

Preheat oven to 400°. Heat a 10-in. cast-iron or other ovenproof skillet over medium heat. Add popcorn and coconut oil; cook until oil begins to sizzle. Cover and shake until popcorn stops popping, 3-4 minutes. Remove from heat.

2. Stage

Place popcorn in a food processor; process until ground. Transfer 2 cups of ground popcorn to a large bowl (save remainder for another use). Stir in flour, sugar, baking powder, baking soda, salt and chile pepper. Add eggs, milk and 2 tablespoons butter; beat just until moistened. Stir in jalapenos.

3. Stage

Add remaining 2 tablespoons butter to skillet; place in oven to heat skillet. Carefully remove hot skillet from oven. Add batter; bake until top is golden brown and a toothpick inserted in center comes out clean, 25-30 minutes. Cut into wedges; serve warm.