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Peppered Corn Bread

SUBMITTED BY: Ila Bray

"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"
RECIPE RATING:
The reviewer gave this recipe 2 stars. This recipe average a 4.5 star rating.
Read Reviews (2)
PREP TIME  15 Min
COOK TIME  30 Min
READY IN  45 Min

SERVINGS

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Servings
 

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 eggs, beaten
  • 1 (8 ounce) can cream-style corn
  • 1 cup buttermilk
  • 2/3 cup vegetable oil
  • 2 cups shredded Cheddar cheese
  • 1 medium sweet red pepper, chopped
  • 2 jalapeno peppers, seeded and diced*
  • 4 green onions, chopped

DIRECTIONS

  1. In a bowl, combine the cornmeal, flour, sugar, baking powder, salt and baking soda; set aside. 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. x 2-in. baking dish. Bake at 350 degrees F for 30-35 minutes or until a toothpick comes out clean. Cut into squares; serve warm.

FOOTNOTE

  • When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 28, 2008 by Gabriela Schoof
It was wonderfull. I used olive oil instead of vegetable oil and low fat buttermilk. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 14, 2007 by Kara
This was definitely the most interesting cornbread I've ever had! It was fine as is but I... MORE


 
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