Yogurt Cornbread With Roasted Peppers and Scallions Recipe

Name: Yogurt Cornbread With Roasted Peppers and Scallions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup stone ground cornmeal; ¾ cup all purpose flour; ½ teaspoon baking soda; ½ teaspoon salt; 2 large eggs; 1 cup plain yogurt; ¼ cup canola oil; 1 tablespoon sugar; 2 roasted red peppers, diced; 4 scallions, thinly sliced

Servings: persons

1 cup stone ground cornmeal
¾ cup all purpose flour
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
1 cup plain yogurt
¼ cup canola oil
1 tablespoon sugar
2 roasted red peppers, diced
4 scallions, thinly sliced

1
Preheat oven to 375.
2
Mix together the dry ingredients with a whisk (cornmeal through salt).
3
Lightly beat the eggs and combine with yogurt, oil, and sugar.
4
Mix well.
5
Mix the wet and dry ingredients until just combined.
6
Do not over-mix.
7
Gently fold in the peppers and scallions.
8
Pour the mixture into an 8x8 baking pan, lined with parchment paper.
9
Bake at 375 degrees for 20-30 minutes or until a tester inserted in the center comes out clean and dry.
10
Allow to cool in the pan for a few minutes and then remove to slice and serve.
11
Enjoy!

403

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 10 ingredients. The key ingredients include: 1 cup stone ground cornmeal, ¾ cup all purpose flour, ½ teaspoon baking soda, ½ teaspoon salt, and more.

Yes, Yogurt Cornbread With Roasted Peppers and Scallions 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.

Yogurt Cornbread With Roasted Peppers and Scallions

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