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

Peppered Corn Bread Recipe

Publisher Photo
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

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

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.

Directions

  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 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

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.

Reviews for Peppered Corn Bread

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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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