Corn Bread with Cheese and Peppers

Red and green peppers add flecks of color to this classic corn bread recipe.

Corn Bread with Cheese and Peppers
8 to 9
15 mins
by 4.0 2  people
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  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 2 - 4 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 beaten eggs
  • 1 cup milk
  • 1/4 cup cooking oil or shortening, melted
  • 1/2 cup shredded Monterey Jack cheese with chili peppers
  • 1/4 cup finely chopped green sweet pepper
  • 1/4 cup finely chopped red sweet pepper
Grease the bottom and 1/2 inch up the sides of an 8x8x2-inch baking pan; set aside. In a large mixing bowl, stir together the flour, cornmeal, sugar, baking powder, and salt; set aside. In a medium mixing bowl combine the eggs, milk, and cooking oil or melted shortening. Add egg mixture all at once to dry mixture. Stir just until moistened. Stir in cheese and the peppers. Spoon batter into the prepared pan.
Bake in a 425 degree F oven for 20 to 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool on a wire rack. Makes 8 or 9 servings.

Make Ahead Tip

  • Cool corn bread 10 minutes; remove from pan. Cool completely on wire rack. Wrap in foil and place in freezer container or freezer plastic bag. Seal, label and freeze up to 1 month. To reheat, bake frozen bread, wrapped in foil, in 300 degree F oven for 15 to 20 minutes or until warm.

nutrition information

Per Serving: cal. (kcal) 222, Fat, total (g) 9, chol. (mg) 56, sat. fat (g) 2, carb. (g) 29, fiber (g) 1, pro. (g) 6, vit. A (RE) 41, sodium (mg) 301, calcium (mg) 141, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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