Chef’s Notes: I modified the original recipe by adding additional peanut butter but it made it very heavy. This is the recipe without my changes.
Peanut Butter Cornbread
1 ¼ C. all-purpose flour
¾ C. cornmeal
3 tsp. baking powder
¾ tsp. kosher salt
1/3 C. coarsely chopped salted peanuts
1 C. minus 2 T. skim buttermilk
3 T. honey
2 T. unsalted, unsweetened peanut butter
1 large egg
Preheat the oven to 375 degrees. Lightly oil a 10-inch pie plate with vegetable oil and set aside.
In a large bowl, combine the flour, cornmeal, baking powder, salt, and chopped peanuts. In a separate bowl, beat together the remaining ingredients. Stir the liquid ingredients into the dry ingredients and mix well. Spoon the batter into the pie plate and bake for 20 minutes, or until a toothpick inserted in the center of the bread comes out clean. Cool slightly before slicing.
Original recipe appeared in Ladle, Leaf and Loaf by Lisa Cowden.