Garlic & Hot Pepper Corn Bread

Garlic and chili peppers add extra zing to this delicious corn bread.



Ingredients:

• 3/8 cup unsalted butter
  
• 1 garlic, minced
  
• 3 chili peppers, seeded and minced
  
• 2 cups sweet corn kernels
  
• 2 cups stone ground cornmeal
  
• 1 1/4 cups unbleached flour
  
• 3 1/2 teaspoons baking powder
  
• 2 tablespoons sugar
  
• 1 teaspoon salt
  
• 1/2 teaspoon baking soda
  
• 2 cups buttermilk
  
• 3 large eggs, beaten
  
• 1/4 cup extra virgin olive oil

Notes:

This bread is best baked in a Dutch oven. A large cast iron skillet with a lid can be used for the same purpose. I have also had success baking this recipe in a terra cotta roasting dish. If none of these options is available to you, try for other thick-walled ovenware with a tight-fitting lid.

Directions:

Preheat oven to 400°F.
Oil Dutch oven & place in oven to preheat.
Fry chilies and garlic in butter.
Combine dry ingredients and sift into a large bowl.
Combine buttermilk, eggs, olive oil, pepper mixture and corn kernels.
Add wet ingredients to dry and mix well.
Allow batter to rest for 15 minutes.
Stir batter again until well blended and pour into prepared pan.
Bake covered for 30 minutes.
Bread is finished when a toothpick inserted in the centre of the loaf comes out clean.
Cool bread in pan on wire rack, with the lid off, for 15 minutes.
Remove bread from pan.

This bread is best served fresh and warm, either straight up or spread with garlic butter. Any leftovers should be allowed to cool to room temperature, then wrapped tightly in plastic wrap. Store at room temperature and consume within 48 hours. Bread can be reheated for a few seconds in the microwave.