Spicy Roasted Red Pepper and Cheese Corn Breads Recipe

Name: Spicy Roasted Red Pepper and Cheese Corn Breads
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups yellow cornmeal; 1 cup all-purpose flour; 2 teaspoons double-acting baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 tablespoon sugar; 2 large eggs; 1 1/4 cups buttermilk; 3 tablespoons unsalted butter, melted and cooled; 4 pickled jalapeno chilies, seeded and minced (wear rubber gloves); 1 cup canned cream-style corn; a 7-ounce jar roasted red peppers, drained well, patted dry, and chopped fine (about 3/4 cup); 2 cups coarsely grated Monterey Jack; 1/3 cup minced fresh coriander

Servings: persons

2 cups yellow cornmeal
1 cup all-purpose flour
2 teaspoons double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar
2 large eggs
1 1/4 cups buttermilk
3 tablespoons unsalted butter, melted and cooled
4 pickled jalapeno chilies, seeded and minced (wear rubber gloves)
1 cup canned cream-style corn
a 7-ounce jar roasted red peppers, drained well, patted dry, and chopped fine (about 3/4 cup)
2 cups coarsely grated Monterey Jack
1/3 cup minced fresh coriander

1
Into a bowl sift together the cornmeal, the flour, the baking powder, the baking soda, the salt, and the sugar.
2
In a large bowl whisk together the eggs, the buttermilk, the butter, the chilies, and the corn, add the cornmeal mixture, and stir the batter until it is just combined.
3
Stir in the roasted peppers, the Monterey Jack, and the coriander, divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2-inches, and bake the breads in the middle of a preheated 375F.
4
oven for 45 to 50 minutes, or until a tester comes out clean.
5
Remove the breads from the pans and let them cool, right sides up, on a rack.
6
The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

1090

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 14 ingredients. The key ingredients include: 2 cups yellow cornmeal, 1 cup all-purpose flour, 2 teaspoons double-acting baking powder, 1 teaspoon baking soda, and more.

Yes, Spicy Roasted Red Pepper and Cheese Corn Breads 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.

Spicy Roasted Red Pepper and Cheese Corn Breads

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