Crazy Cornbread Recipe

Name: Crazy Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups yellow cornmeal; 1 1/4 cups white flour; 4 teaspoons baking powder; 1 teaspoon kosher salt; 1 teaspoon chili powder; 2 eggs; 1 cup milk; 1 cup cooked pumpkin; 2 tablespoons oil; 2 tablespoons honey; 3/4 cup diced green pepper; 1/3 cup diced red onion; 2 garlic cloves, minced; 3/4 cup canned red beans, drained; 1 cup shredded cheddar cheese (or your choice)

Servings: persons

1 1/4 cups yellow cornmeal
1 1/4 cups white flour
4 teaspoons baking powder
1 teaspoon kosher salt
1 teaspoon chili powder
2 eggs
1 cup milk
1 cup cooked pumpkin
2 tablespoons oil
2 tablespoons honey
3/4 cup diced green pepper
1/3 cup diced red onion
2 garlic cloves, minced
3/4 cup canned red beans, drained
1 cup shredded cheddar cheese (or your choice)

1
Preheat oven to 325.
2
Combine the first 5 ingredients.
3
In a second bowl mix eggs, milk, pumpkin, oil and honey.
4
Stir the wet into the dry.
5
Stir in the veggies and beans.
6
Pour into a greased 9 x 13 pan.
7
Sprinkle the cheese on top.
8
Bake for 25- 30 minutes.
9
Watch and you may need to cover with tinfoil, so cheese doesn't get overdone.

671

kcal

Calories

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: 1 1/4 cups yellow cornmeal, 1 1/4 cups white flour, 4 teaspoons baking powder, 1 teaspoon kosher salt, and more.

Yes, Crazy Cornbread falls under the Soups & Stews 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.

Crazy Cornbread

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