Lemon and Pepper Cornbread

Leftovers were the menu choice for dinner, but I didn’t not have any bread to go with the meal, and I am most definitely a bread eater, and like having some kind of bread with my dinner.  I found a really interesting and different recipe for cornbread that was a perfect match for our leftover scallops with ham.  Spanish Scallops with Ham and Ahi Tuna

I love cornbread, but I never thought about adding lemon to it.  Now that I have though, it is a definite do-over.  You can even mix it up a bit and add orange or tangerine instead of the lemon, if you like.  These have a fresh lemony and peppery kick.

Lemon and Pepper Cornbread

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3 cups milk

4 tsp black pepper or 3 tsp black pepper and 1 tsp cayenne pepper

3 eggs

1/2 cup sugar

1 1 /2 sticks butter, melted

1 TBSP lemon zest

2 TBSP lemon juice

3 1/2 cups flour

2 1/2 cups cornmeal

2 TBSP baking powder

1 TBSP salt

1 1/2 cups corn kernels

 

I did not realize HOW much this recipe was going to make, so I ended up giving some of it away to Priscilla.  Besides, it gave us a chance to meet up for a bit too.  If you do not want to make this much, cut the recipe in half.  It makes 18-20 servings.

Preheat the oven to 375* or 190* C.

Spray your pans with cooking spray.  I had a fun cornstick cast iron pan that I used, as well as a 12 muffin pan and 2 mini loaves.

Mix all the dry ingredients, except for the sugar and the lemon zest, and the corn together and set aside.

Beat the eggs and sugar together until they form soft peaks, for about 4-5 minutes and set aside.

Add the milk and the butter to a saucepan and bring to a simmer.  Cook long enough for the butter to melt completely.

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After the milk and butter cool a bit, add then add the lemon juice and lemon zest and about 1/3 of the dry mixture and mix well.  Then add about 1/3 of the egg mixture and fold in.  Continue until all the ingredients are mixed together thoroughly.  You are going to have a very thick dough.  Add the dough to your pans and spread evenly.  I used a combination of pans and you can too.

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Bake for about 20 minutes, or until your bread is golden and a toothpick comes out clean.  These are best when served hot with either butter or honey butter.  YUMMY!!!!!

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Stay safe and stay well Everyone.  ‘Til next time.

 

 

 

 

 

 

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

119 thoughts on “Lemon and Pepper Cornbread”

  1. I’ve only added lemon juice to cornbread when I needed to make sour milk because I didn’t have buttermilk in the house. This is an interesting take on cornbread, and I am sure it is very tasty.

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