Double Red Cornbread Recipe

Name: Double Red Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1 cup yellow cornmeal; 2 tablespoons or 1/3 cup sugar; 2 1/2 teaspoons baking powder; 3/4 teaspoon salt; 1 tablespoon hot or sweet Hungarian paprika or regular paprika; 2 large eggs; 1 cup buttermilk; About 1/4 cup (1/8 lb.) cooled melted butter or margarine; 3/4 cup chopped canned roasted red peppers

Servings: persons

1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons or 1/3 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon hot or sweet Hungarian paprika or regular paprika
2 large eggs
1 cup buttermilk
About 1/4 cup (1/8 lb.) cooled melted butter or margarine
3/4 cup chopped canned roasted red peppers

1
In a bowl, mix flour, cornmeal, sugar, baking powder, salt, and paprika. In another bowl, beat eggs to blend with buttermilk and 1/4 cup butter. Stir peppers into egg mixture mixture. Pour liquids into flour mixture and stir just until evenly moistened.
2
Scrape batter into a buttered 8-inch square pan and spread smooth.
3
Bake in a 400u00b0 oven until bread springs back when lightly pressed in the center and begins to pull from pan sides, about 30 minutes (25 minutes in a convection oven).
4
Cut bread into squares. Lift from pan with a slender spatula. Serve hot or cool.

696

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 10 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 cup yellow cornmeal, 2 tablespoons or 1/3 cup sugar, 2 1/2 teaspoons baking powder, and more.

Yes, Double Red Cornbread 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.

Double Red Cornbread

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