Red Pepper Corn Bread with Farmer Cheese Recipe

Name: Red Pepper Corn Bread with Farmer Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1/2 cup chopped red bell pepper; 1 small onion, minced (about 1/2 cup); 2 garlic cloves, minced; 2 cups yellow cornmeal; 2 cups all-purpose flour; 1/4 cup sugar; 2 tablespoons baking powder; 1 teaspoon salt; 2 cups farmer cheese (15 ounces), softened; 2 large eggs, lightly beaten; 2 cups whole milk; 1 stick (4 ounces) unsalted butter, melted and cooled slightly, plus 3 tablespoons chilled butter; 2 tablespoons minced rosemary

Servings: persons

2 tablespoons extra-virgin olive oil
1/2 cup chopped red bell pepper
1 small onion, minced (about 1/2 cup)
2 garlic cloves, minced
2 cups yellow cornmeal
2 cups all-purpose flour
1/4 cup sugar
2 tablespoons baking powder
1 teaspoon salt
2 cups farmer cheese (15 ounces), softened
2 large eggs, lightly beaten
2 cups whole milk
1 stick (4 ounces) unsalted butter, melted and cooled slightly, plus 3 tablespoons chilled butter
2 tablespoons minced rosemary

1
Preheat the oven to 375.
2
In a medium skillet, heat the olive oil until shimmering.
3
Add the red bell pepper, onion and garlic and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
4
Transfer to a plate.
5
Preheat a 9-inch cast-iron skillet in the oven for 5 minutes.
6
Meanwhile, in a large bowl, whisk the cornmeal with the flour, sugar, baking powder and salt.
7
In a food processor, puree the farmer cheese until smooth.
8
Add the eggs, 1 at a time, and process until blended.
9
Add the milk and the melted butter and process until smooth.
10
Transfer to a bowl and stir in the pepper and onion mixture and the rosemary.
11
Add the cheese mixture to the dry ingredients and beat with a wooden spoon until the batter is just moistened.
12
Add the 3 tablespoons of chilled butter to the cast-iron skillet and swirl to coat.
13
Pour the batter into the hot skillet, smooth the surface and bake for about 50 minutes, or until the corn bread is golden and a cake tester inserted in the center comes out clean.
14
Cut the corn bread into wedges and serve.

1119

kcal

Calories

Fat

113

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.

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: 2 tablespoons extra-virgin olive oil, 1/2 cup chopped red bell pepper, 1 small onion, minced (about 1/2 cup), 2 garlic cloves, minced, and more.

Yes, Red Pepper Corn Bread with Farmer Cheese 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 Corn Bread with Farmer Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions