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

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Servings: 8 to 9
Prep Time: 15 mins
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Ingredients
  • 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
Directions
1.
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.
2.
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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