Tangy Cornbread

Tangy Cornbread

"Try this delicious, quick and reliable side dish for any night of the week."
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Ingredients

35 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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Directions

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  1. Mix dressing, eggs and ground red pepper in large bowl.
  2. Add remaining ingredients; mix just until moistened. Pour into greased 8-inch square baking dish.
  3. Bake at 400 degrees F for 25 minutes.

Footnotes

  • (c) KF Holdings. Used with permission.

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Reviews

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Quick and Easy conrbread with a twist!

Very good recipe. I reduce the amount of peppers and onions (I love the onions but many people are not too fond of onions in general!). A keeper!

My whole family loved this! Tangy is the right word to describe it...it's just an extra punch to plain old cornbread.

Umm,Umm, GOOD! I used minced jalepeno because I didn't have any green pepper. You might want to alter the baking time. Mine took 35 min. Delicious, moist & flavorful. Don't think this will be to...

this recipe is FANTASTIC. Wow I love it and so does everyone else...I use Jiffy...

I've been making this cornbread for years. It is very good and moist. This is a family favorite.

I would give this recipe 10 stars if I could....I won't be needing any other corn bread recipes after trying this one. I absolutely loved it!!!

Easy to make, very moist and delicious! I leave the ground red pepper out so ours is not spicy at all. Highly recommended!!

Quick, easy and delicious.

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