Baked Red Bell Peppers With Sweet Corn Spoon Bread – a delicious recipe with red bell peppers, milk, cornmeal, salt, cayenne pepper, sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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
13
g
Fat
34
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
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.
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