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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

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 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

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.

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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