The Canned Peppers That Give Cornbread A Uniquely Spicy Bite

"Spicy" isn't something you'd often use to describe cornbread. Traditionally, it's sweet and buttery, imbued with that classic corn scent, never failing to evoke familiarity. Canned peppers don't sound like the right fit for these soothing qualities, and yet, there's a special variety that still has a miraculous way of making it work. They're not jalapeños, not serranos, and not even bell peppers, but poblanos. These fire-roasted bombs of spicy goodness are your one-ingredient upgrade for cornbread that's both exhilarating and comforting.

You can hardly go wrong with poblanos, and that's because their heat isn't the aggressive kind. Imagine the earthy sweetness of bell peppers laced with a spicy kick — nothing too intense, just enough to ignite the taste buds without setting your tongue on fire. Baked into the light and sweet base, its warmth spreads through every crumb, mellowed out but nevertheless still outstanding. Certain canned poblanos are also roasted beforehand, adorning a smokiness that makes the cornbread taste subtly like a cookout delight. This one addition gives the typically simple dish an exquisitely balanced heat, a charred undertone without ever touching the grill, and an entirely new depth of flavor — all with very little effort.

The great thing about using canned poblanos is that almost all the work has been done for you. Whereas fresh poblanos would need a quick char on the stove, the canned version is ready for the baking pan after some patting dry and chopping. Add them after you have mixed the wet and dry ingredients together, typically alongside the corn and other vegetables.

Don't hesitate to throw in more ingredients while you're at it. It could be something as simple as a dash of cayenne pepper to further amplify the heat. Maybe bell peppers or other green chiles to diversify the dish. Chorizo, with its savory, spicy edge, works wonders in enriching the cornbread's overall taste profile. Even cheese could be utilized for layering in subtle heat. Loaded with tiny bits of chile peppers, pepper Jack is the perfect tangy, spicy companion to the poblanos. Another one worthy of a spot in your cornbread is pimento cheese — a spreadable mixture of cheese, mayonnaise, and pimento peppers.

These easy twists work on many different cornbread recipes, so don't just settle. Branch out and see where experimentation takes you. Need some bite-sized fun for your next party? A few batches of spicy cornbread muffins to the rescue. At dinner, poblano peppers stuffed with cornbread could be the unusual side that livens up an otherwise ordinary meal. During Thanksgiving, bring a poblano twist to a classic chorizo cornbread stuffing for your turkey. There's no such thing as impossible when you're getting creative with this combination.