Cheesy Cornbread With Roasted Peppers Recipe

Name: Cheesy Cornbread With Roasted Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 -3 tablespoons oil or 2 -3 tablespoons butter; 1 onion, chopped; 1 -2 tablespoon chopped fresh garlic (or to taste); 1 ¾ cups yellow cornmeal; 1 ¼ cups flour; ¼ cup sugar (can use a couple tablespoons more if desired for a sweeter taste); 1 tablespoon baking powder (slightly heaping); 1 ½ teaspoons salt; ½ teaspoon baking soda; 7 tablespoons cold butter, cut into small pieces; 1 ½ cups buttermilk; 3 large eggs; 1 ½ cups sharp cheddar cheese (I used Monterey Jack with jalapeno); 1 ½ cups canned corn niblets, drained (can use frozen, thawed also); ¾ cup roasted red pepper, drained (or to taste, use the store-bought roasted peppers from a jar)

Servings: persons

2 -3 tablespoons oil or 2 -3 tablespoons butter
1 onion, chopped
1 -2 tablespoon chopped fresh garlic (or to taste)
1 ¾ cups yellow cornmeal
1 ¼ cups flour
¼ cup sugar (can use a couple tablespoons more if desired for a sweeter taste)
1 tablespoon baking powder (slightly heaping)
1 ½ teaspoons salt
½ teaspoon baking soda
7 tablespoons cold butter, cut into small pieces
1 ½ cups buttermilk
3 large eggs
1 ½ cups sharp cheddar cheese (I used Monterey Jack with jalapeno)
1 ½ cups canned corn niblets, drained (can use frozen, thawed also)
¾ cup roasted red pepper, drained (or to taste, use the store-bought roasted peppers from a jar)

1
Set oven to 375F.
2
Butter a 9-inch baking dish.
3
In a small saute pan, melt butter and saute the onion and garlic over medium heat until tender; cool and set aside.
4
In a large bowl mix together cornmeal, flour, sugar, baking powder, salt and baking soda.
5
Add in 7 tablespoons cold butter, and rub between fingers until the mixture resembles coarse meal.
6
Whisk in buttermilk and eggs to blend.
7
Add in buttermilk mixture to the flour mixture and stir until blended.
8
Add in cheese, corn niblets, roasted peppers and onion/garlic mixture; mix to combine.
9
Transfer to prepared baking dish.
10
Bake for about 45 minutes, or until the cornbread tests done.

1839

kcal

Calories

153

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 15 ingredients. The key ingredients include: 2 -3 tablespoons oil or 2 -3 tablespoons butter, 1 onion, chopped, 1 -2 tablespoon chopped fresh garlic (or to taste), 1 ¾ cups yellow cornmeal, and more.

Yes, Cheesy Cornbread With Roasted Peppers 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.

Cheesy Cornbread With Roasted Peppers

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