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.
Nutrition & Diet Analysis (per serving)
580
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
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).