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Peppered Corn Bread

 Peppered Corn Bread
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
12-16 ServingsPrep: 15 min. Bake: 30 min.

Ingredients

  • 1-1/2 cups cornmeal
  • 1 tablespoon King Arthur Unbleached 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.

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Peppered Corn Bread (continued)

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.