Recipe Box, Sweet Red Pepper & Onion Cheesy Cornbread

the Painted Apron

10 years ago

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

Course Bread, Side Dish

Cuisine American

Keyword cornbread, easy cornbread, sweet pepper cornbread

Prep Time 15

Cook Time 40

Servings 1 loaf

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.