CORNBREAD WITH PEPPERS RECIPES
PEPPERED CORNBREAD RECIPE: HOW TO MAKE IT
Pretty flecks of jalapeno and red peppers peek out from this golden cornbread. It has a mild flavor that appeals to most palates. —Ila Bray, Pelham, North Carolina
Provided by Taste of Home
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 16 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt and baking soda; set aside. In a small bowl, combine the eggs, corn, buttermilk and oil; stir into the dry ingredients just until blended. Fold in the cheese, peppers and onions. , Pour into a greased 13x9-in. baking dish. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cut into squares; serve warm.
Nutrition Facts : Calories 217 calories, FatContent 15g fat (5g saturated fat), CholesterolContent 44mg cholesterol, SodiumContent 368mg sodium, CarbohydrateContent 16g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 6g protein.
CORN BREAD WITH CHEESE AND PEPPERS | BETTER HOMES & GARDENS
Red and green peppers add flecks of color to this classic corn bread recipe.
Provided by Better Homes & Gardens
Categories Recipes and Cooking
Total Time 35 minutes
Prep Time 15 minutes
Number Of Ingredients 11
Steps:
- Grease the bottom and 1/2 inch up the sides of an 8x8x2-inch baking pan; set aside. In a large mixing bowl, stir together the flour, cornmeal, sugar, baking powder, and salt; set aside. In a medium mixing bowl combine the eggs, milk, and cooking oil or melted shortening. Add egg mixture all at once to dry mixture. Stir just until moistened. Stir in cheese and the peppers. Spoon batter into the prepared pan.
- Bake in a 425 degree F oven for 20 to 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool on a wire rack. Makes 8 or 9 servings.
Nutrition Facts : Calories 222 calories, CarbohydrateContent 29 g, CholesterolContent 56 mg, FatContent 9 g, ProteinContent 6 g, SaturatedFatContent 2 g, SodiumContent 301 mg
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CORNBREAD WITH JALAPENO PEPPERS RECIPE - FOOD.COM
An absolutely incredible cornbread recipe! I don't remember where I found this one but it was while I was in grad school. I invited the crew over and made this recipe to accompany a pot of chili. All I can say is that it was excellent and much enjoyed! If there are leftovers, excellent reheated or toasted. A lot of ingredients but.... yummmmmm!
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Reviews 5.0
Total Time 40 minutes
Calories 262.5 per serving
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The name of this recipe says it all—except how perfect they are for scooping up that last drop of soups and stews! —Katherine Thompson, Tybee Island, Georgia
From tasteofhome.com
Reviews 3.3
Total Time 45 minutes
Cuisine North America, Mexican
Calories 251 calories per serving
From tasteofhome.com
Reviews 3.3
Total Time 45 minutes
Cuisine North America, Mexican
Calories 251 calories per serving
- In a large bowl, combine the flour, cornmeal, flax, sugar, baking powder and salt. In a small bowl, whisk the eggs, milk and oil. Stir into dry ingredients just until moistened. Fold in the corn, 1 cup cheese and pepper., Transfer to an 11x7-in. baking pan coated with cooking spray. Sprinkle with remaining cheese. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
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Finishing the freshly baked surface of this corn bread with butter and salt adds big flavor to every bite. To keep the bread moist, seal the cooled bread in plastic wrap, and don't slice it until you're ready to serve.
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- Spoon batter into a 13 x 9-inch baking dish coated with cooking spray. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Lightly brush corn bread with remaining 1 tablespoon butter; sprinkle evenly with remaining 1/4 teaspoon salt. Serve warm, or cool completely in pan on a wire rack.
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This looks like a delicious variation on a wonderful comfort food from my childhood. My mom's recipe for stuffed bell peppers is the best, and I'll post it soon.
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Total Time 1 hours 45 minutes
Calories 429 per serving
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Total Time 1 hours 45 minutes
Calories 429 per serving
- Bake uncovered, until the peppers are done about 1 hour covered and 15 minutes uncovered to brown.
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Finishing the freshly baked surface of this corn bread with butter and salt adds big flavor to every bite. To keep the bread moist, seal the cooled bread in plastic wrap, and don't slice it until you're ready to serve.
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