Peppered Corn Bread Recipe

4.5 2 2
Peppered Corn Bread Recipe
Peppered Corn Bread Recipe photo by Taste of Home
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Peppered Corn Bread Recipe

Read Reviews
4.5 2 2
Publisher Photo
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
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 1-1/2 cups cornmeal
  • 1 tablespoon all-purpose flour
  • 1 tablespoon sugar
  • 2-1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 large 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 inserted near the center comes out clean. Cut into squares; serve warm. Yield: 12-16 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Peppered Corn Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p219

Nutritional Facts

1 piece: 217 calories, 15g fat (5g saturated fat), 44mg cholesterol, 368mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 6g protein.

  • 1-1/2 cups cornmeal
  • 1 tablespoon all-purpose flour
  • 1 tablespoon sugar
  • 2-1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 large 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
  1. 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.
  2. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm. Yield: 12-16 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Peppered Corn Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p219

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MY REVIEW
leannarist User ID: 8793283 244923
Reviewed Mar. 5, 2016

"There is too much vegetable oil in this recipe. Is this a misprint? Otherwise,very good recipe.

Please advise as to correct amount of oil to use."

MY REVIEW
RideauChris User ID: 6264052 93450
Reviewed Oct. 10, 2011

"I served this along with my favorite chili recipe when we had "Mexican Night" at our home. It was a great hit. One of my guests who enjoys corn bread says it was the best he's ever tasted."

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