Corn And Pepper Bread
A moist and flavorful cornbread with sweet peppers and chilies, perfect as a side dish or for a casual gathering, offering a delightful blend of textures and flavors.
Ingredients
- 1 cup all-purpose flour ⓘ
- 2/3 cup yellow cornmeal ⓘ
- 1/4 cup sugar ⓘ
- 1/2 teaspoon baking powder ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1/2 teaspoon salt ⓘ
- 1 cup warmed buttermilk ⓘ
- 1 stick margarine ⓘ
- 1 egg ⓘ
- 1 cup thawed frozen corn ⓘ
- 1/2 cup finely chopped sweet green pepper ⓘ
- 1 tablespoon chopped green chilies ⓘ
Instructions
- Preheat oven to 350°F and grease a 9-inch round baking pan.
- Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl.
- Mix warmed buttermilk, margarine, and egg in a separate bowl.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Fold in the thawed corn, chopped green pepper, and chopped chilies.
- Pour the batter into the greased pan and smooth the top.
- Bake for 40 to 45 minutes until golden and cooked through.
- Cool on a rack for 15 minutes before serving.
Tips & Substitutions
For a sweeter bread, consider adding an extra tablespoon of sugar or using honey instead. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of lemon juice or vinegar. To add a spicy kick, try incorporating jalapeños instead of green chilies. This Corn And Pepper Bread is perfect for brunch or as a side with soups.
Serving Suggestions
This Corn And Pepper Bread pairs beautifully with a hearty vegetable soup or chili. Serve it warm with a pat of butter or alongside a fresh salad for a delightful meal. It's also a great addition to picnics or potlucks, making it a versatile choice for any gathering. For dessert, consider serving it with a slice of Molasses Drops for a sweet ending.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw overnight in the refrigerator and warm in the oven at 350°F for about 10-15 minutes, or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Corn And Pepper Bread contains roughly 368 calories, with 5g protein, 41g carbohydrates, and 26g fat. It is an excellent source of dietary fiber (87% of the Daily Value), and a good source of vitamin C and protein. Note that it is relatively high in sodium, at 1102mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh corn instead of frozen?
Absolutely! Fresh corn can be used in place of frozen. Just make sure to cook the corn kernels briefly before adding them to the batter to enhance their sweetness. This will keep the bread moist and flavorful, adding a delightful crunch to each bite.
Is it possible to make this recipe gluten-free?
Yes, you can make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Ensure that the baking powder and other ingredients are also gluten-free. The texture may vary slightly, but the flavor will still be delicious and satisfying.
How can I enhance the flavor of the bread?
To enhance the flavor, consider adding herbs such as chopped cilantro or parsley to the batter. You can also experiment with different types of cheese, like cheddar or pepper jack, for a cheesy variation. Incorporating spices like cumin or smoked paprika will also give the bread an extra layer of flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).