Roasted Bell Pepper & Cheddar Cheese Cornbread
PREP: 30 MINUTES
COOK: 45 MINUTES
SERVINGS: 7 SERVINGS
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- 4 tablespoons unsalted butter, chilled, cut into 1/2 inch pieces
- 1/ 4 cup green bell pepper, chopped
- 1 jalapeno, seeded and diced
- 3/ 4 cup yellow cornmeal
- 1/ 4 cup all purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/ 2 teaspoon baking soda
- 3/ 4 cup buttermilk
- 2 large eggs
- 1/ 2 cup grated cheddar cheese
- 1/ 2 cup frozen corn kernels, thawed and drained
- 1/ 4 cup roasted red peppers from jar, drained and chopped
Preheat oven to 400°F. Grease pan; set aside. In a medium skillet over medium-low heat melt 1 Tbsp butter. Add green pepper and jalapeño; sauté until tender, about 10 minutes. Let cool. In a large bowl, mix cornmeal, flour, sugar, baking powder, salt and baking soda. Add 3 Tbsp butter and mix with fingertips until mixture resembles coarse meal. In a medium bowl, whisk buttermilk and eggs together. Add buttermilk mixture to dry ingredients and stir until blended. Mix in cheese, corn, red peppers, and sauteed veggies. Divide batter evenly between 8 cavities. Bake cornbread until golden and toothpick inserted into the center comes out clean, about 30-40 minutes. Cool 20 minutes in pan on rack before inverting.
For outdoor use: Prepare on a 400 degrees F grill over indirect heat for 12-20 minutes until toothpick into the center comes out clean.
Posted by Marsha
I see that my previous review comments have been incorporated into the recipe even though my review was not published. So here is another suggestion for improvement. The cooking time on this recipe is off. I compared with the 8 x 8 square pan recipe on my cornmeal and it suggested 400 degrees for 20-25 minutes. I checked at around 22 minutes and the bread tested done with a toothpick. So much tastier than my first overcooked attempt. Surfaces were not quite as brown and crusty as I like so 3rd time, and there will definitely be a 3rd time, I’ll be going for somewhere between 25-30 minutes.