Peppered Cornbread

Recipe and photo by Tami Ganeles Weiser Yield:  12 slices
Prep Time:  10 minutes Cook Time:  30 minutes

Peppered Cornbread

Cornbread gets a kick with the addition of freshly ground black pepper and buttermilk.


⅓ cup plus 1 tablespoon canola oil

1½ cups (225 grams) yellow cornmeal

1 cup (125 grams) unbleached, all-purpose flour

⅓ cup (67 grams) granulated sugar

2 teaspoons coarsely ground black pepper

2 teaspoons baking powder

½ teaspoon baking soda

1½ teaspoons kosher salt

2 large eggs

1¼ cup buttermilk (or almond milk mixed with 1 tablespoon white vinegar; see Kitchen Tips)

1 tablespoon honey

¾ cup (100 grams) fresh corn kernels (or kernels from 1 ear fresh corn, see Kitchen Tips)


  1. Preheat the oven to 375°F.
  2. Grease a seasoned 10-inch cast iron skillet with 1 tablespoon oil. Place the skillet into the oven to heat for 5 minutes.
  3. Whisk the cornmeal, flour, sugar, black pepper, baking powder, baking soda, and salt in a large bowl to blend.
  4. Whisk the eggs, buttermilk (or almond milk with vinegar), the remaining ⅓ cup oil, and the honey in a medium-sized bowl until well combined.
  5. Add the wet ingredients and fresh corn to the dry ingredients, stirring until just combined, without overmixing.
  6. With oven mitts, carefully remove the preheated cast iron skillet and place it on the stovetop or any heatproof surface. Pour in the batter (you will hear a sizzle!) and return to the oven. Bake until golden on the top and edges of the cornbread, 25 to 30 minutes.

Kitchen Tips

  1. To cut the kernels off a fresh ear of corn, shuck it well and place it on a work surface. Cut it in half crosswise. Stand half on the work surface (or if you want to reserve any corn milk, in a shallow bowl) with the cut side down, and with a sharp knife, cut downward to remove the kernels. Repeat with the other half.
  2. Almond milk mixed with a little vinegar makes a good non-dairy substitute for buttermilk.

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