Thunderclap Cornbread
This cornbread uses Thunderclap corn (5,000 SHU) milled into cornmeal. The heat is distributed through the entire batter — every bite is evenly warm. Drizzle with Ember capsaicin honey for a double-heat finish.
Prep
10 min
Cook
25 min
Total
35 min
Servings
8
Peak SHU
5K
Featured Organisms
Ingredients
- 1 cup Thunderclap cornmeal (SS-COR-02, milled)
- 1 cup all-purpose flour
- ¼ cup sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup buttermilk
- ⅓ cup melted butter
- 1 egg
Instructions
- 1
Preheat oven to 400°F. Grease a 9-inch cast iron skillet and heat in oven.
- 2
Whisk dry ingredients together.
- 3
Whisk wet ingredients separately, then fold into dry until just combined.
- 4
Pour batter into the hot skillet (it should sizzle).
- 5
Bake 20–25 min until golden and a toothpick comes out clean.
Tips
- Lightning cornmeal (50K SHU) for a hot cornbread.
- The hot skillet creates a crispy bottom crust.
Capsaicin is heat-stable through baking at 400°F. The Maillard reactions on the cornbread's crust generate hundreds of flavor compounds that interact with capsaicin perception — browning products modulate TRPV1 sensitivity.