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Rozie's Piquant Cornbread

Updated: Feb 13, 2023

Home cooking with more flavor and heat to satisfy your palate is what Rozie’s Piquant Cornbread is all about.


1 cup coarse ground cornmeal

1 cup all-purpose flour

½ teaspoon salt

1 tablespoon baking powder

1 tablespoon granulated sugar

1 egg

1 cup milk

¼ cup Rozie’s Hot RelSa

2 tablespoons chopped roasted red peppers

¼ cup butter, melted in saucepan

¾ cup coarse grated cheddar


Prepare 9 x 9 pan with shortening, cooking spray or parchment.

Preheat the oven to 425 degrees.

Whisk together dry ingredients in a medium bowl.

In a larger bowl combine egg, milk, Rozie's Hot RelSa, chopped roasted red peppers and butter with whisk.

Add dry ingredients to the wet all at once until the dry ingredients are moistened (batter will be lumpy).

Now fold in the grated cheddar.

Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.

Bake at 425 degrees for 20-25 minutes until golden brown at the edges.

Cool in pan for 5 minutes and serve.

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