Peppercorn Bread
A savory cornmeal-based dish filled with melted cheese, fresh vegetables, and bold peppercorn flavor, perfect for family gatherings or comfort food lovers.
Ingredients
Instructions
- Mix dry ingredients together in a large bowl: cornmeal, baking soda, sugar, and salt.
- Make a well in the center and pour in cream-style corn, evaporated milk, and eggs. Mix until well combined.
- Pour half of the batter into a greased 9 x 12-inch baking dish.
- Sprinkle a layer of grated cheese over the batter.
- Scatter chopped onions, chives, and sweet peppers over the cheese.
- Pour the remaining batter over the vegetables.
- Repeat the cheese and vegetable layers on top.
- Bake at 350°F until the bread is golden and set, about 40 minutes.
Tips & Substitutions
For a richer flavor, consider adding herbs like thyme or rosemary to the batter. If you prefer a lighter texture, you can substitute half of the cornmeal with all-purpose flour. For added depth, try using a variety of cheeses, such as pepper jack or feta, which will complement the peppery flavor. This recipe is versatile enough for vegetarian recipes, allowing for ingredient substitutions based on personal preference.
Serving Suggestions
Serve this peppercorn bread warm as a side dish with soups or salads, or enjoy it as a hearty breakfast with eggs. It pairs beautifully with Skillet Sweet Potatoes for a satisfying meal. You can also cut it into small squares for an appetizer at gatherings, topped with a dollop of sour cream or a sprinkle of fresh herbs.
Storage & Reheating
Cool the bread completely before storing it in an airtight container. It can be kept in the refrigerator for up to 5 days or frozen for up to 3 months. To reheat, place slices in the oven at 350°F until warmed through, or microwave for a quick option, though the oven will help maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Peppercorn Bread contains roughly 691 calories, with 18g protein, 174g carbohydrates, and 13g fat. It is an excellent source of dietary fiber (351% of the Daily Value), iron (43% of the Daily Value), and protein (35% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 932mg per serving (41% 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 make this recipe ahead of time?
Yes, you can prepare the batter a day in advance and store it in the refrigerator. Just be sure to bring it to room temperature before baking for even cooking. Alternatively, you can bake the bread ahead of time and reheat it when ready to serve.
What can I use instead of cream-style corn?
If you don't have cream-style corn, you can blend regular canned corn with a bit of milk or cream to achieve a similar consistency. This substitution will maintain the moisture in the bread while providing a slightly different texture.
Can I add other vegetables to this recipe?
Absolutely! You can incorporate a variety of vegetables such as bell peppers, zucchini, or spinach. Just make sure to chop them finely so they mix well into the batter and don’t add too much moisture, which could affect the baking time.
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).