Tangy Cornbread Recipe - Allrecipes.com
Tangy Cornbread Recipe
  • READY IN 35 mins

Tangy Cornbread

Recipe by  

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

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Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    25 mins

    35 mins


  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.
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  • © KF Holdings. Used with permission.

Reviews More Reviews

Jan 25, 2004

Quick and Easy conrbread with a twist!

Jan 25, 2004

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!


11 Ratings

Jan 25, 2004

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

Jan 25, 2004

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 too hot or spicy, it's just right!

Nov 11, 2008

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

Nov 12, 2007

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

Jan 31, 2006

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!!!

Jan 03, 2006

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


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