Red Pepper and Dill Corn Bread Recipe

Name: Red Pepper and Dill Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick vegetable oil spray; 1/4 cup vegetable oil; 1/2 cup chopped red bell pepper; 1/2 teaspoon dried crushed red pepper; 1 large garlic clove, pressed; 1 1/4 cups all purpose flour; 1 cup yellow cornmeal; 1 tablespoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup low-fat buttermilk; 1 large egg; 1 cup fresh corn kernels or frozen, thawed, drained; 1/4 cup chopped fresh dill or 1 1/2 tablespoon dried dillweed.

Servings: persons

Nonstick vegetable oil spray
1/4 cup vegetable oil
1/2 cup chopped red bell pepper
1/2 teaspoon dried crushed red pepper
1 large garlic clove, pressed
1 1/4 cups all purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup low-fat buttermilk
1 large egg
1 cup fresh corn kernels or frozen, thawed, drained
1/4 cup chopped fresh dill or 1 1/2 tablespoon dried dillweed.

1
Preheat oven to 400F.
2
Spray 9-inch-diameter cake pan with 1 1/2-inch-high sides with nonstick vegetable oil spray.
3
Heat 1/4 cup vegetable oil in small skillet over medium heat.
4
Add bell pepper and crushed red pepper and saute until bell pepper is slightly softened, about 3 minutes.
5
Add garlic and stir 1 minute.
6
Remove from heat; cool slightly.
7
Mix flour, cornmeal, baking power, baking soda and salt in large bowl.
8
Whisk buttermilk and egg in medium bowl to blend; mix in bell pepper mixture.
9
Stir buttermilk mixture into dry ingredients.
10
Mix in corn and dill.
11
Place prepared cake pan in oven and heat 3 minutes.
12
Carefully spoon batter into hot pan.
13
Bake until bread is golden and tester inserted into center comes out clean, about 30 minutes.
14
Cool in pan on rack 15 minutes.
15
Turn out bread.
16
Cut into wedges.

865

kcal

Calories

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 14 ingredients. The key ingredients include: Nonstick vegetable oil spray, 1/4 cup vegetable oil, 1/2 cup chopped red bell pepper, 1/2 teaspoon dried crushed red pepper, and more.

Yes, Red Pepper and Dill 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!

Red Pepper and Dill Corn Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions