Italian Cornbread

I have dozens of recipes for cornbread.  But, this is my all-time favorite.  It has a delicate kick of spice with hot diced cherry peppers, onions and black pepper.  When I want some real heat, I add 1/4 – 1/2 tsp cayenne.

Italian Cornbread
makes one 8×8 square

1 cup AP flour
1 cup stone-ground cornmeal
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt, finely ground
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon basil, powdered
1/2 cup corn kernels, (approx. 1 ear of corn)
1/4 cup Cento diced hot cherry peppers
1 1/4 cups buttermilk (or 50/50 with sour cream)
1/4 cup vegetable oil
1 jumbo egg

Preheat oven to 350 degrees.

Combine all of the dry ingredients.  Add corn and stir briefly.  Add remaining ingredients and stir gently to combine.  (Stirring as little as possible)  Butter a 8×8 square baking dish and add the batter.  Gently smooth the top.

Bake at 350 degrees for 45-50 minutes.

And, yes, trust me.  This is great for breakfast with a fried egg or two.