Moist Red Pepper Corn Bread Recipe

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

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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
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

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

Directions

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.
Transfer to an 11x7-in. baking pan coated with cooking spray. Sprinkle with remaining cheese. Bake at 350° for 25-30 minutes or until a toothpick inserted in 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: 251 calories, 8g fat (3g saturated fat), 58mg cholesterol, 563mg sodium, 34g carbohydrate (5g sugars, 3g fiber), 12g protein.

  • 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
  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 11x7-in. baking pan coated with cooking spray. Sprinkle with remaining cheese. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve warm. Yield: 9 servings.
Originally published as Moist Mexican Corn Bread in Healthy Cooking December/January 2012, p47

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Reviews forMoist Red Pepper Corn Bread

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Pinstripes User ID: 3468767 197700
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
cheeriogirl User ID: 2355136 180931
Reviewed Jan. 9, 2013

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

MY REVIEW
dsm User ID: 3208899 212753
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
mlsmeyer User ID: 6106513 119231
Reviewed Jan. 18, 2012

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

MY REVIEW
chilipower User ID: 6100887 118570
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!"

MY REVIEW
dcdenley User ID: 3708906 186130
Reviewed Nov. 29, 2011

"Unexpectedly yummy! I don't usually use cheese or corn in corn bread. The kids LOVED it! Love using flaxseed, too. Very easy. Make with the Quinoa turkey chili - a great cool night dinner for sure!"

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