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Peppered Corn Bread

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"

Rate/Review | Read Reviews (7)

Prep Time:
15 Min

Cook Time:
30 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 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

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.