This dish starts with a basic recipe for cornbread but before it’s popped in the oven part of the batter is whisked together with The Heat Is On peanut butter, then swirled back into the original batter for a spicy sweet effect!
This spicy peanut butter cornbread will really bring the wow to your Thanksgiving holiday spread!
Prep time: 15 minutes
Cook Time: 30 minutes
Total time: 45 minutes (plus cooling time)
Yield: 12 servings
1 1/3 cups >cornmeal
2/3 cup all-purpose flour
3/4 cup granulated white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 large eggs, slightly beaten
1 tablespoon honey
1 cup buttermilk plus 2 tablespoons, divided
1/3 cup olive oil
1/4 cup The Heat is On peanut butter
1. Preheat oven to 400°F. Grease an 8-inch square baking pan and line bottom with square of parchment.
2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. In second bowl, whisk together eggs, honey, 1 cup buttermilk, and olive oil. Pour wet ingredients into dry and mix well until smooth and evenly combined.
3. Measure out 3/4 cup batter and whisk with the peanut butter and remaining buttermilk until smooth. Pour batter into prepared pan and smooth top. Drizzle peanut butter mixture throughout the batter and use a chopstick or tip of a knife to swirl around the pan.
4. Bake 25-30 minutes, or until golden and puffed on top. Let cool 15 minutes, then remove from baking pan and cut into squares. Serve warm or room temperature.