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Moist Red Pepper Cornbread

The name of this recipe says it all—except how perfect 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


  • 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 large eggs, room temperature
  • 1-1/2 cups fat-free milk
  • 1 tablespoon olive oil
  • 1-1/2 cups frozen corn, thawed
  • 1-1/2 cups shredded reduced-fat Colby-Monterey Jack cheese, divided
  • 1/2 cup finely chopped sweet red pepper


  • 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.

Test Kitchen tip
  • Try making Red Pepper Corn Bread Muffins by filling greased muffin cups 2/3 full with batter and baking until a toothpick inserted in the center comes out clean, 12-15 minutes.
  • Nutrition Facts
    1 piece: 251 calories, 8g fat (3g saturated fat), 58mg cholesterol, 563mg sodium, 34g carbohydrate (5g sugars, 3g fiber), 12g protein.

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    Average Rating:
    • Carolyn
      Jan 26, 2019

      Went straight in the garbage. It's the second time I've tried to use flax in cornbread and will never make that mistake again. The other reader was being very kind to say it was too dense lol. Anyway I made recipe exactly as written and I thought it was awful .

    • Pinstripes
      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.

    • cheeriogirl
      Jan 9, 2013

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

    • dsm
      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.

    • mlsmeyer
      Jan 18, 2012

      My husband loved this along with the quinoa turkey chili

    • chilipower
      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!

    • dcdenley
      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!