Peppered Corn Bread Recipe
Peppered Corn Bread Recipe photo by Taste of Home
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Peppered Corn Bread Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:12-16 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 12-16 servings


  • 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 large 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

Nutritional Facts

1 piece: 217 calories, 15g fat (5g saturated fat), 44mg cholesterol, 368mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 6g protein .


  1. 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.
  2. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted 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.
Originally published as Peppered Corn Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p219

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leannarist 244923
Reviewed Mar. 5, 2016

"There is too much vegetable oil in this recipe. Is this a misprint? Otherwise,very good recipe.

Please advise as to correct amount of oil to use."

RideauChris 93450
Reviewed Oct. 10, 2011

"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."

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