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fwiw, the cayenne pepper cornbread worked out pretty well - it wasn't nearly as spicy as I expected (I just used one pepper, just in case).
Here's the recipe I used:
2 cups cornmeal
4 tsp baking powder
1 tsp baking soda
1 tsp salt
1/4-1/2 tsp ground cayenne pepper, to taste.
2 eggs, beaten
2 cups buttermilk
4 tbs bacon drippings, melted lard, or veg oil
Heat oven to 450 degrees. Grease your 9-inch cast iron skillet with 2 tbs of the fat. Place pan in oven to heat.
Sift dry ingredients together into a large bowl. In another bowl, beat eggs, add buttermilk and the other 2 tbs of fat. Mix the wet ingredients into the dry until everything is just barely wet.
Sprinkle a small handfull of cornmeal into the hot skillet. It will brown and add a crispier texture to the crust.
Pour batter into hot skillet. Batter will sizzle. Bake at 450 degrees for 25-30 minutes, until golden brown.
Serves 6-8.
I added 1 chopped fresh cayenne pepper to the recipe above - I'll probably use more next time, since it wasn't as spicy as I expected.
If you don't have a cast iron skillet, go and get one! They are dirt cheap, last forever, and are about the best pan you can get, if you take good care of it.
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