Peppered Corn Bread Recipe

Name: Peppered Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Canola oil, for brushing; 2 cups stone-ground cornmeal; 1/2 cup all-purpose flour; 1 tablespoon sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon freshly ground pepper; 2 large eggs, lightly beaten; 2 cups buttermilk; 1/2 cup fat-free sour cream; 3 tablespoons unsalted butter, melted

Servings: persons

Canola oil, for brushing
2 cups stone-ground cornmeal
1/2 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon freshly ground pepper
2 large eggs, lightly beaten
2 cups buttermilk
1/2 cup fat-free sour cream
3 tablespoons unsalted butter, melted

1
Preheat the oven to 375.
2
Rub a 10-inch cast-iron skillet with oil; heat it in the oven.
3
In a bowl, whisk the cornmeal with the flour, sugar, baking powder, baking soda, salt and pepper.
4
In another bowl, whisk the eggs, buttermilk, sour cream and butter, then whisk into the dry ingredients until combined.
5
Pour the batter into the skillet.
6
Bake the corn bread for about 35 minutes, until risen and golden and a toothpick inserted in the center comes out with a few moist crumbs.
7
Let cool for 20 minutes.
8
Cut into wedges and serve.

1192

kcal

Calories

112

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 12 ingredients. The key ingredients include: Canola oil, for brushing, 2 cups stone-ground cornmeal, 1/2 cup all-purpose flour, 1 tablespoon sugar, and more.

Yes, Peppered Corn 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!

Peppered Corn Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions