Baked Red Bell Peppers With Sweet Corn Spoon Bread

Name: Baked Red Bell Peppers With Sweet Corn Spoon Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 red bell peppers; 1 1/2 cups whole milk; 1/2 cup cornmeal; 1/2 tablespoon salt; Dash cayenne pepper; 1/2 teaspoon sugar (optional if your corn is really sweet); 1 cup sweet corn, cut from 1 ear of corn; 2 green onions, chopped (reserving a tiny bit for garnish); 1/2 cup cheddar cheese, grated; 2 eggs, beaten; 3/4 teaspoon baking powder

Servings: persons

4 red bell peppers
1 1/2 cups whole milk
1/2 cup cornmeal
1/2 tablespoon salt
Dash cayenne pepper
1/2 teaspoon sugar (optional if your corn is really sweet)
1 cup sweet corn, cut from 1 ear of corn
2 green onions, chopped (reserving a tiny bit for garnish)
1/2 cup cheddar cheese, grated
2 eggs, beaten
3/4 teaspoon baking powder

1
Preheat the oven to 325 degrees. Cut the tops off of the red bell peppers, discard the seeds and stems and reserve the tops for another use.
2
In a medium saucepan, bring the milk to a boil. Gradually whisk in the cornmeal.
3
Add the salt, sugar and cayenne, reduce heat and simmer three minutes or until thickened.
4
Add corn, green onions and cheddar cheese. Remove from heat.
5
In a small bowl, beat the eggs with the baking powder until frothy.
6
Temper the eggs by adding a bit of the corn mixture to the egg mixture. Then fold the egg mixture into the corn mixture.
7
Place the red bell peppers into a baking dish and fill with the corn mixture.
8
Bake for 45 minutes or until set.
9
Top with green onion garnish and serve.

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 red bell peppers, 1 1/2 cups whole milk, 1/2 cup cornmeal, 1/2 tablespoon salt, and more.

Yes, Baked Red Bell Peppers With Sweet Corn Spoon Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!