Red Pepper Cornbread Recipe

Name: Red Pepper Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 tablespoon butter; 1/2 cup chopped onion; 1/2 cup minced shallots; 2 cups cornmeal; 1 cup all-purpose flour; 1 tablespoon sugar; 1 teaspoon baking powder; 3/4 teaspoon salt; 1/2 teaspoon baking soda; 1/2 cup butter, melted; 1 1/2 cups buttermilk; 2 large eggs; 1 1/2 cups (6 ounces) shredded white Cheddar cheese; 1 large roasted red bell pepper, chopped

Servings: persons

1 tablespoon butter
1/2 cup chopped onion
1/2 cup minced shallots
2 cups cornmeal
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, melted
1 1/2 cups buttermilk
2 large eggs
1 1/2 cups (6 ounces) shredded white Cheddar cheese
1 large roasted red bell pepper, chopped

1
Melt 1 tablespoon butter in a skillet over medium-high heat. Add onion and shallots; saute 5 minutes or until tender. Cool and set aside.
2
Combine cornmeal and next 5 ingredients in a bowl. Set aside.
3
Whisk together 1/2 cup butter, buttermilk, and eggs in a separate bowl. Stir in onion mixture, cheese, and roasted pepper.
4
Add cheese mixture to cornmeal mixture, stirring just until dry ingredients are moistened. Pour into a greased 13- x 9-inch pan. Bake at 400u00b0 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool on wire rack.

No nutrition data on file — estimate from the ingredient list.

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 14 ingredients. The key ingredients include: 1 tablespoon butter, 1/2 cup chopped onion, 1/2 cup minced shallots, 2 cups cornmeal, and more.

Yes, Red Pepper 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.

Red Pepper Cornbread

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