Southwestern Cornbread Recipe

Name: Southwestern Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick cooking spray, for spraying muffin tin; 3 cups cornmeal; 2 tablespoons baking powder; 2 tablespoons sugar; 1 tablespoon red pepper flakes; 2 1/2 teaspoons kosher salt; 2 cups milk; 1/2 cup canola oil; One 14.75-ounce can cream-style corn; 1 cup grated sharp Cheddar; 1 cup finely diced yellow onion (about 1 small); 1/2 cup diced green bell pepper

Servings: persons

Nonstick cooking spray, for spraying muffin tin
3 cups cornmeal
2 tablespoons baking powder
2 tablespoons sugar
1 tablespoon red pepper flakes
2 1/2 teaspoons kosher salt
2 cups milk
1/2 cup canola oil
One 14.75-ounce can cream-style corn
1 cup grated sharp Cheddar
1 cup finely diced yellow onion (about 1 small)
1/2 cup diced green bell pepper

1
Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with nonstick spray and place in the oven while you make the batter.
2
In a large bowl, combine the cornmeal, baking powder, sugar, red pepper flakes and salt.
3
Stir to combine.
4
Add the milk, oil and corn and stir until just combined.
5
Stir in the Cheddar, onions and green peppers and stir just until incorporated.
6
Carefully remove the hot muffin tin from the oven and ladle the batter into it.
7
Return to the oven and bake until a toothpick comes out clean, about 15 minutes.
8
Let cool 5 minutes.
9
Remove from the muffin tin and serve.

679

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 12 ingredients. The key ingredients include: Nonstick cooking spray, for spraying muffin tin, 3 cups cornmeal, 2 tablespoons baking powder, 2 tablespoons sugar, and more.

Yes, Southwestern 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.

Southwestern Cornbread

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