Peppered Cornbread

Today's recipe from the archive is Peppered Cornbread from Food and Wine magazine. Holy moly, this stuff was a winner. Fluffy, flaky cornbread with spikes of fresh pepper was just unbelievable. The picture is not great, but if any good has come out of the US producing massive quantities of corn, it is this cornbread.

I am not afraid to admit that I had an unhealthy obsession with the September issue of Food and Wine magazine. I think I made at least a third of the recipes just from that one issue. I tried to move on and make some recipes from the November issue, but it just wasn't the same.

But I digress. Freshly ground pepper has got to be one of the most miraculous spices out there. I would eat fresh ground pepper-flavored ice cream if they made it. Why not put it in a cornbread? It makes so much sense!

Wait, wait! There's more cornbread coming your way. Just hang on until tomorrow's bonus recipe!