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Peppered Corn Bread Recipe

Photo by: Taste of Home

Pretty flecks of jalapeno and red peppers peek out from this golden corn bread. It has a mild flavor, which appeals to all palates. —Ila Bray, Pelham, North Carolina

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12-16 Servings
Prep: 15 min. Bake: 30 min.

Ingredients

1-1/2 cups cornmeal
1 tablespoon all-purpose flour
1 tablespoon sugar
2-1/4 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
2 eggs, lightly beaten
1 can (8-3/4 ounces) cream-style corn
1 cup buttermilk
2/3 cup vegetable oil
2 cups (8 ounces) shredded cheddar cheese
1 medium sweet red pepper, chopped
2 jalapeno peppers, seeded and diced
4 to 5 green onions, chopped

Directions

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 13-in. x 9-in. baking dish. Bake at 350° for 30-35 minutes or until a toothpick near the center comes out clean. Cut into squares; serve warm. Yield: 12-16 servings.

Nutrition Facts: 1 serving (1 piece) equals 217 calories, 15 g fat (5 g saturated fat), 44 mg cholesterol, 368 mg sodium, 16 g carbohydrate, 1 g fiber, 6 g protein.

Peppered Corn Bread published in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p219