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Peppered Corn Bread Recipe

Peppered Corn Bread Recipe photo by Taste of Home

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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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Peppered Corn Bread Recipe

Prep: 15 min. Bake: 30 min.

Yield: 12-16 Servings

15 30 45

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 (8-1/4 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.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional 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.

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

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Peppered Corn Bread

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(1-1) of 1 reviews

Reviewed on Oct. 10, 2011 by RideauChris

I served this along with my favorite chili recipe when we had "Mexican Night" at our home. It was a great hit. One of my guests who enjoys corn bread says it was the best he's ever tasted.