Ghost Pepper Popcorn Cornbread Food

GHOST PEPPER POPCORN CORNBREAD

Ghost Pepper Popcorn Cornbread image

I love popcorn and lots of spice and heat. Recently, I have been dabbling with ghost peppers and came up with this twist on classic cornbread. Try adding corn kernels for more texture. -Allison Antalek, Cuyahoga Falls, Ohio

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12

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

Steps:

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 for 3-4 minutes or until popcorn stops popping. Remove from heat. 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. Add remaining 2 tablespoons butter to skillet; place in oven to heat skillet. Carefully remove hot skillet from oven. Add batter; bake until golden brown and a toothpick inserted in center comes out clean, 25-30 minutes. Cut into wedges; serve warm.

Nutrition Facts : Calories 241 calories, Fat 10g fat (6g saturated fat), Cholesterol 65mg cholesterol, Sodium 432mg sodium, Carbohydrate 34g carbohydrate (15g sugars, Fiber 2g fiber), Protein 6g protein.

HOT PICKLED PEPPER CORNBREAD

Hot Pickled Pepper Cornbread image

"This spicy, sweet, salty cornbread is so delicious, I had to put it in my book "Duff Bakes." Serve it on its own, or use it in cornbread stuffing. It'll add a whole new dimension," says Duff.

Provided by Duff Goldman

Categories side-dish

Time 1h10m

Yield one 10-inch round loaf or 18 muffins

Number Of Ingredients 12

Ingredients

Cooking spray
1 1/2 cups all-purpose flour
1 1/2 cups yellow cornmeal
2 teaspoons kosher salt
1/2 cup sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon honey
1 cup buttermilk, at room temperature
3 large eggs, at room temperature
1 cup chopped spicy pickled peppers, drained well, at room temperature (pepperoncini work awesome here)
2 sticks unsalted butter, softened

Steps:

Preheat the oven to 375 degrees F and grease a 10-inch round pan or 18 standard muffin cups with cooking spray.
Get two big mixing bowls. In one, mix the flour, cornmeal, salt, sugar, baking soda and baking powder. In the other, whisk the honey, buttermilk, eggs and peppers.
Make a well in the center of the flour mixture and stir in the liquid mixture. When the liquid is incorporated, mix in the butter.
Pour into the pan or divide among the muffin cups, filling them to within 1/2 inch of the top. For a 10-inch pan, bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. For muffins, bake for 20 to 25 minutes. Also, if you want to sneak some shredded cheddar or mozz on top before baking, I won't tell.

GHOST PEPPER JELLY!

Ghost Pepper Jelly! image

CAUTION! You thought my Recipe #68981 was hot try this! Make in well ventilated room with gloves. Naga jolokia is a chili pepper the hottest in the world. (Was the hottest till they found the Trinidad Scorpion Moruga Blend (Moruga Scorpion)) . Mine were orange when I picked them so I opted for orange bells. If you get red ones do use red bell peppers. If you can't find the ghost chili's just use 12 habaneros or if you dare try the Scorpion!

Provided by Rita1652

Categories Jellies

Time 45m

Yield 7 1/2 pint jars, 84 serving(s)

Number Of Ingredients 5

Ingredients

3 red chili peppers (Naga jolokia ghost chili`s, washed, drained, stems and seeds removed)
3 red bell peppers, washed, drained, stems and seeds removed
2 cups cider vinegar, divided
6 cups sugar
3 ounces liquid pectin

Steps:

Puree peppers and 1 cup vinegar in blender (be careful of your eyes HOT FUMES).
Combine puree 1 cup vinegar and sugar in a large saucepan.
Bring to a rolling boil and boil for 10 minutes stirring constantly.
Stir in pectin and return to a rolling boil for 1 minute.
Remove from stove and skim foam.
Ladle hot jelly into clean hot jars, leaving 1/4 inch head space.
Adjust caps process 10 minutes in boiling water canner.
Let set at room temperature for 24 hours out of drafts.
Store for up to 1 year.

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