Sichuan Peppercorn Onion Cornbread

Name: Sichuan Peppercorn Onion Cornbread
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: Chinese
Ingredients: 1 cup (150 g) stone-ground cornmeal; 1 cup (125 g) all-purpose flour; 2 tsp (8 g) baking powder; ¾ tsp (4½ g) fine sea salt; 1 tbsp (8 g) Sichuan peppercorns, toasted and coarsely crushed; 2 large eggs, room temperature; 1 cup (240 ml) whole milk; 4 tbsp (57 g) unsalted butter, melted, melted, plus 1 tbsp (14g) for the skillet; 4 (60 g) scallions (green onions), white and light green parts only, finely sliced; 1 tbsp (21 g) honey (optional)

From the MyKitchenBank Kitchen

Savory cornbread infused with the distinctive numbing tingle of Sichuan peppercorns and the fresh bite of scallions. Baked in a cast-iron skillet until golden, with a crispy crust and tender crumb. Perfect alongside soups, stews, or as a savory snack that bridges Chinese and American baking traditions.

Prep: 15 min
Cook: 25 min
Wait: 5 min
Total: 45 min
Makes: 1 skillet cornbread (8 wedges)

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Steps

Before you start

Preheat your oven to 400°F (200°C) with a 10-inch cast-iron skillet inside for at least 15 minutes
Toast the Sichuan peppercorns in a dry skillet over medium heat for 1–2 minutes until fragrant, then let cool slightly and crush coarsely
Have all ingredients at room temperature

1
Toast peppercorns and prepare dry mix
- In a small dry skillet over medium heat, toast the Sichuan peppercorns for 1–2 minutes, shaking the pan occasionally, until fragrant and slightly darkened.
- Transfer to a mortar or small bowl and crush coarsely—you want some whole pieces and some powder.
- In a medium bowl, whisk together the cornmeal, flour, baking powder, salt, and crushed Sichuan peppercorns.
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Ready when: Peppercorns are fragrant and lightly darkened; mixture is evenly combined
Tip: Don't skip toasting—it releases the peppercorns' oils and deepens their numbing complexity
2
Combine wet ingredients
- In a large bowl, whisk the eggs and honey together until pale and slightly frothy, about 1 minute.
- Add the milk and melted butter, whisking until fully incorporated.
- Fold in the sliced scallions until evenly distributed.
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Ready when: Mixture is smooth and scallions are distributed throughout
Tip: Fold the scallions gently so they don't break apart and lose their fresh appearance
3
Combine wet and dry
- Pour the wet ingredients into the dry mixture and stir with a wooden spoon until just combined—the batter should be thick and slightly lumpy, with no visible streaks of flour.
- Do not overmix; overworking develops gluten and results in tough cornbread.
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Ready when: Batter is thick, slightly lumpy, and no streaks of flour remain
Tip: Resist the urge to smooth out lumps; small lumps disappear during baking and keep the crumb tender
4
Heat skillet and prepare pan
- Carefully remove the preheated 10-inch cast-iron skillet from the oven (it will be very hot).
- Add the extra 1 tbsp (14 g) of butter and swirl to coat the bottom and sides evenly.
- Working quickly, pour the batter into the hot skillet, smoothing the top gently with a spatula or the back of a spoon.
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Ready when: Butter is foaming and skillet is well coated; batter is spread evenly
Tip: The hot skillet will cause the bottom to brown and crisp—this is intentional and delicious
5
Bake until goldenOven 400°F / 205°C
- Place the skillet in the preheated 400°F (200°C) oven.
- Bake for 22–25 minutes, until the top is deep golden brown and a toothpick inserted in the center comes out clean.
- The cornbread should spring back slightly when lightly pressed in the center.
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Ready when: Top is deep golden brown, toothpick comes out clean, center springs back when pressed
Tip: At 20 minutes, rotate the skillet 180 degrees if the top is browning unevenly
6
Cool and serve
- Remove the skillet from the oven and let the cornbread rest in the pan for 5 minutes.
- This allows it to set slightly and makes it easier to slice.
- Run a thin knife around the edges to loosen, then invert onto a cutting board or serve directly from the skillet.
- Slice into 8 wedges and serve warm or at room temperature.
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Ready when: Cornbread is firm enough to slice but still warm
Tip: Serve within 2 hours for the best texture; cornbread is best fresh

Good to know

Tips

Cast iron is essential for achieving a crispy, caramelized bottom crust; if you must use a regular baking pan, reduce oven temperature to 375°F (190°C) and expect a softer crust
Sichuan peppercorns have a unique numbing quality (málà) that intensifies with toasting—adjust the amount to your spice tolerance
Don't open the oven door during baking, as sudden temperature changes can collapse the cornbread
For extra richness, brush the warm cornbread with melted butter mixed with a pinch of Sichuan pepper salt before serving

Make ahead

You can make the dry mix (cornmeal through crushed peppercorns) up to 1 day ahead and store in an airtight container. Mix the wet ingredients and batter just before baking for best results.

Storage & reheating

Store leftover cornbread wrapped in foil at room temperature for up to 2 days. For longer storage, wrap well in plastic wrap and foil, then freeze for up to 3 months. Reheat wrapped cornbread in a 350°F (175°C) oven for 10–15 minutes until warm, or wrap loosely in a damp paper towel and microwave for 30–45 seconds per slice.

Substitutions

Sichuan peppercorns → Black peppercorns or Szechuan peppercorn powder. Black pepper won't give the signature numbing sensation but adds heat; if using powder, reduce to 1½ tsp and don't toast it
scallions (green onions) → Finely chopped fresh chives or the green parts of leeks (white parts reserved for another use). Chives provide a milder onion flavor; leek greens add earthiness
whole milk → Buttermilk or a mix of 1 cup milk and 1 tbsp lemon juice. Buttermilk adds slight tang and can make the crumb more tender
honey → Omit entirely or use 1 tbsp sugar. Honey adds subtle sweetness that balances the numbing spice; omitting it gives a more savory result