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
This bread will be crumbly if you slice it while warm. For a firmer slice let bread cool completely before slicing