Moist Red Pepper Corn Bread Recipe
Moist Red Pepper Corn Bread Recipe photo by Taste of Home

Moist Red Pepper Corn Bread Recipe

Publisher Photo
The name of this recipe says it all—except how delicious they are for scooping up that last drop of soups and stews! —Katherine Thompson, Tybee Island, Georgia
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:9 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 9 servings

Ingredients

  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/4 cup ground flaxseed
  • 1 tablespoon sugar
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1-1/2 cups fat-free milk
  • 1 tablespoon olive oil
  • 1-1/2 cups frozen corn, thawed
  • 1-1/2 cups (6 ounces) shredded reduced-fat Colby-Monterey Jack cheese, divided
  • 1/2 cup finely chopped sweet red pepper

Nutritional Facts

1 piece equals 251 calories, 8 g fat (3 g saturated fat), 58 mg cholesterol, 563 mg sodium, 34 g carbohydrate, 3 g fiber, 12 g protein.

Directions

  1. 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.
  2. Transfer to an 11-in. x 7-in. baking pan coated with cooking spray. Sprinkle with remaining cheese. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 9 servings.
Originally published as Moist Mexican Corn Bread in Healthy Cooking December/January 2012, p47

Nutritional Facts

1 piece equals 251 calories, 8 g fat (3 g saturated fat), 58 mg cholesterol, 563 mg sodium, 34 g carbohydrate, 3 g fiber, 12 g protein.

Reviews for Moist Red Pepper Corn Bread

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 15, 2013

"Yum! I admit I didn't follow this exactly since I only had a box of corn muffin mix rather than corn meal. I added just under a cup of flour to it and had to bake it 10 more minutes, but it turned out beautifully! I am done with gritty dry cornbread. I love the actual niblets of corn inside."

MY REVIEW
Reviewed Jan. 9, 2013

"Too dense and heavy for my taste. I have much better corn bread recipes."

MY REVIEW
dsm
Reviewed Mar. 23, 2012

"It says 9 servings; I'd say at least 12. This was okay but I doubt I will make it again; we will stick with regular cornbread, no corn or cheese."

MY REVIEW
Reviewed Jan. 18, 2012

"My husband loved this along with the quinoa turkey chili"

MY REVIEW
Reviewed Jan. 17, 2012

"Nothing extremely special about this recipe. I wasn't took crazy about the results but the family liked it. Moist...that's definately a plus!"

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