‹ Back to Moist Red Pepper Cornbread

Print Options

Moist Red Pepper Corn Bread Exps116088 Thhc2238741b08 30 4b Rms 3

Moist Red Pepper Cornbread

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

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

  • 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.

Nutrition Facts

1 piece: 251 calories, 8g fat (3g saturated fat), 58mg cholesterol, 563mg sodium, 34g carbohydrate (5g sugars, 3g fiber), 12g protein.

© 2024 RDA Enthusiast Brands, LLC