Sides & Accompaniments

Perfect to cozy up to BBQ ribs or a bowl of chili!

Makes about 12 – 16 pieces

3 SUNSET® Ancient Sweets™ Peppers
2 tsp butter
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3/4 cup flour
1 1/4 cups yellow cornmeal
2 1/2 tsp baking powder
2 Tbsp sugar
3/4 tsp salt
1 egg
2 Tbsp melted butter
1 cup milk

Honey Butter (recipe follows)

Preheat oven to 375°F and spray an 8″x8″ baking pan with pan spray.

Slice peppers in half lengthwise. Remove stem and seeds and cut into 1/4-inch slices. Heat a large sauté pan over medium-high heat until hot. Add butter, let melt then add sliced peppers. Cook peppers, stirring, for about 5 minutes, until soft and slightly colored. Remove from heat and let peppers cool.

In a medium bowl stir together the flour, cornmeal, baking powder, sugar and salt. In a separate small bowl beat the egg, and then whisk in melted butter and milk. Add wet mixture to dry mixture and combine ingredients with a few strokes, being careful not to overmix. Fold in cooled peppers.

Scoop batter into prepared pan, smooth out, and bake in preheated oven for about 40 to 50 minutes, or until cornbread is cooked and a skewer inserted in the center comes out clean. Serve warm with honey butter if desired.

Honey Butter
1 stick (1/4 lb) butter, softened to room temperature
2 Tbsp honey
pinch of cayenne pepper or dash of hot sauce
1 Tbsp chopped parsley or chives (optional)

In a mixer whip the butter, honey and pepper or hot sauce until fluffy. Fold in herbs if desired.