Recipe Box, Sweet Red Pepper & Onion Cheesy Cornbread
This quick bread, full of veggies, tastes like cornbread but not quite as dense and heavy~
The inspiration for this bread came from the Neely’s Triple Corn Quick Bread from The Food Network
I lightened up their recipe by reducing the amount of cheese to 1 cup and I also swapped the hot jalapeno for sweet red pepper and onion for a different flavor profile
Saute onion and peppers until soft and add corn kernels
Mix the dry ingredients and the wet ingredients in 2 separate bowls
Mix together
Add creamed corn, corn, onions and peppers
Stir to combine and turn out into a greased 9″ x 5″ loaf pan
Bake at 350 for 35-45 minutes. Brush top with additional butter if desired
it is a little crumbly when sliced warm, so let it cool completely for firmer slices
Sweet Red Pepper & Onion Cheesy Cornbread
Equipment
- 9" x 5" loaf pan
Ingredients
- 4 T butter divided plus extra for glazing baked bread if desired
- 2 cloves garlic minced
- 1 cup corn kernels fresh, canned or frozen
- 1 cup creamed corn
- 1 1/2 cups flour
- 1 1/2 cups corn meal
- salt and pepper
- 1 T baking powder
- 1 large egg beaten
- 3/4 cup whole or 2% milk
- 1 cup 4 oz. grated cheddar
Instructions
- Preheat oven to 350. Melt 1 T butter in skillet and saute onion and pepper until soft. Add corn kernels and garlic and cook a few more minutes.
- Combine flour, corn meal, and baking powder and salt and pepper to taste. Add cheese and toss with your hands to coat.
- Melt remaining 3 T butter in a bowl and add egg and milk. Stir into dry ingredients and add veggies. Pour into a greased 9″ x 5″ loaf pan. Bake for 35-45 minutes until done, testing with a toothpick or cake tester. Let cool in pan for 10 minutes then turn out onto a wire rack.
Notes
You can refrigerate the bread for easy slicing and then butter and toast slices
We enjoyed this with Sweet Chili BBQ Pork Chops 1-2-3 here
And it would be a great pairing with your favorite chili or Taco Soup here
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Oh I can practically taste your delicious veggie cornbread version Jenna! It’s been warm this past week here but will be chili weather this coming weekend 🙂
Love me some cornbread! Happy Halloween Jenna, have fun with the kids:@)
This looks so good that I am positively salivating! This would go perfectly with the chili that I just made.
Thank you Pattie!
We are having a frost in the next couple of days. This looks perfect for those chilly days coming soon!
Your are right on schedule with this recipe with the cooler temps expected this weekend. I have to say this sounds and looks delicious Jenna. I want to try it with chili for our next game day! Have a great weekend………….
Thank you so much Emily! Yes, bring on the cool! This bread is a little crumbly but I really liked the lighter texture, hope you enjoy!
Hi there, You have done an incredible job. I will definitely digg it and personally suggest to my friends.
I’m sure they will be benefited from this web
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Jenna, Take 2! Lost the first comment.
I would probably eat most of the loaf at one sitting. I love cornbread and any variation. Sounds delish.
Wow, that cornbread looks amazing! I may have to put that one aside for Thanksgiving. I can just imagine what you’ll come up with for that holiday!!