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Spicy Cornbread [from Cornmeal made with the Weston Multi Grain & Cereal Mill]

After dehydrating and grinding fresh Ohio sweet corn with Weston products, we used some of our cornmeal yield to make a deliciously sweet and spicy cornbread.

Here's what you'll need:


1 cup homemade cornmeal (click for our post on 'how to')

1 cup self rising flour
1 tablespoon canola oil
2 eggs
3/4 cup buttermilk
1 tablespoon whipped cream cheese
3/4 cup diced peppers - choose based on your own tastes and spice tolerance
(We use equal amounts of jalapenos, red bell peppers, and hungarian wax peppers)
1/2 cup cheddar jack cheese
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon red pepper flakes
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon sea salt
1 teaspoon freshly cracked pepper


Weston Manual Kitchen Mixer
Skillet, lightly greased and preheated in the oven
Weston Vacuum Dome (optional)

Preheat your oven to 375 degrees F, and be sure to place the skillet in the oven while preheating.

Place all ingredients into the Kitchen Mixer with a beating attachment inserted into the lid. Mix!

That's it. Your batter is now mixed and you can pour it into your skillet and bake for 15 minutes, or until the cornbread is golden brown. This recipe is very moist, so as long as your cornbread is the right color and not complete mush, it's probably done and will stiffen a bit as it cools.

Because this recipe calls for cheese, you'll want to be sure to refrigerate your leftovers. If you do by chance have leftovers, to maximize freshness, use a Weston Vacuum Dome to keep the bread sealed away.
Sample Product Label
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