Peppered Corn Bread

Peppered Corn Bread

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"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"
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Ingredients

45 m servings
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Original recipe yields 12 servings

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Directions

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  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.

Footnotes

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

Reviews

8
  1. 11 Ratings

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Most helpful positive review

This recipe could have been perfect and it's ironic that what I thought might be a problem wasn't the problem. I didn't read the recipe carefully so when I was in the middle of making these I w...

Most helpful critical review

3 stars So excited to try this recipe. Yikes- baked in 13X9 as directed and the bread is saturated with grease. Don't know how to adjust to make more healthy and look more appetizing. Tastes g...

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This recipe could have been perfect and it's ironic that what I thought might be a problem wasn't the problem. I didn't read the recipe carefully so when I was in the middle of making these I w...

It was wonderfull. I used olive oil instead of vegetable oil and low fat buttermilk.

This was definitely the most interesting cornbread I've ever had! It was fine as is but I think next time I'll use whole kernel corn and see how it comes out. Thanks!

I cooked this in my cast iron skillet. I made this close to the recipe, only substituting a few items I had on hand. I used melted butter instead of vegetable oil, only one cup of extra sharp ch...

Everyone loved it! I didn't use canned corn though I used fresh and no green onions I used a small white onion...about a 1/2 cup or so but I love onions! Oh and I added a little bit of honey to ...

I omitted the red pepper because I didn't have any. Doesn't matter - Husband went CRAZY for this!! I'm not much of a baker (actually, I'm horrible at baking), but these turned out amazingly lig...

I would make these again! I doubled the recipe and had enough for 36 regular size muffins. I filled them 3/4 full and this worked well. I used 3 jalepenos instead of 2, but it was a little too s...

3 stars So excited to try this recipe. Yikes- baked in 13X9 as directed and the bread is saturated with grease. Don't know how to adjust to make more healthy and look more appetizing. Tastes g...

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