MOIST RED PEPPER CORNBREAD
The name of this recipe says it all-except how perfect they are for scooping up that last drop of soups and stews! -Katherine Thompson, Tybee Island, Georgia
Provided by Taste of Home
Time 45m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, cornmeal, flax, sugar, baking powder and salt. In a small bowl, whisk the eggs, milk and oil. Stir into dry ingredients just until moistened. Fold in the corn, 1 cup cheese and pepper., Transfer to an 11x7-in. baking pan coated with cooking spray. Sprinkle with remaining cheese. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 251 calories, Fat 8g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 563mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 12g protein.
CORNBREAD RECIPE WITH ROASTED RED PEPPERS
Steps:
- To roast peppers see the instructions below. When the peppers are cooled and peeled, chop them into fairly small pieces. (Or use prepared roasted peppers to save time).
- Preheat the oven to 400ºF.
- Add the butter to a round or square baking dish. Warm the baking dish in the hot oven, making sure the butter does not burn (watch carefully).
- Meanwhile, in a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. In a small bowl, mix the eggs and milk. Pour the milk mixture into the cornmeal mixture. Stir with a fork until it is well blended. Stir in the roasted, chopped red peppers.
- Remove the baking dish from oven and pour the batter into it. Stir gently to incorporate the melted butter into the cornmeal bread mix. Smooth the top. Bake for 20 minutes or until the bread pulls away from the sides of the pan and the top is set. Let cool on wire rack.
Nutrition Facts : Calories 259 kcal, Carbohydrate 45 g, Protein 9 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 59 mg, Sodium 724 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
CORNBREAD CHICKEN BAKE WITH BELL PEPPERS
Prepare this Cornbread Chicken Bake with Bell Peppers. Cornbread stuffing mix is a key ingredient in this tasty Cornbread Chicken Bake with Bell Peppers .
Provided by My Food and Family
Categories Recipes
Time 40m
Yield Makes 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F. Add hot water to stuffing mix; stir just until moistened. Set aside.
- Place chicken in 13x9-inch baking dish. Cover with stir-fry vegetables. Mix soup and corn; spoon evenly over chicken and vegetables. Top with the prepared stuffing.
- Bake 30 min. or until chicken is cooked through.
Nutrition Facts : Calories 290, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 60 mg, Sodium 550 mg, Carbohydrate 39 g, Fiber 4 g, Sugar 8 g, Protein 24 g
SPICY CORNBREAD
Green chilies and ground red pepper add zesty flavor to this moist cornbread laced with corn and bell pepper. Serve it alongside bowls of chili.
Provided by My Food and Family
Categories Dairy
Time 40m
Yield Makes 18 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Mix dressing, chilies, eggs and ground red pepper in large bowl. Add remaining ingredients; mix just until moistened.
- Pour into greased 13x9-inch baking pan.
- Bake 25 to 30 minutes or until golden brown.
Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 25 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
BASIL, ROASTED PEPPERS AND MONTEREY JACK CORNBREAD
I just started adding my favorite things to basic cornbread and I came up with something great!
Provided by Stephanie
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Butter a 9x9x2 inch baking pan.
- Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and saute until tender, about 10 minutes. Cool.
- Mix cornmeal with the flour, baking powder, sugar, salt, and baking soda in large bowl. Add 7 tablespoons butter and rub with fingertips until mixture resembles coarse meal.
- Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir until blended. Mix in cheese, corn, red peppers, basil, and onion. Transfer to prepared pan.
- Bake cornbread until golden and tester inserted comes out clean, about 45 minutes. Cool 20 minutes in pan. Cut cornbread into squares.
Nutrition Facts : Calories 313.8 calories, Carbohydrate 35.5 g, Cholesterol 85.7 mg, Fat 15.4 g, Fiber 2.4 g, Protein 9.8 g, SaturatedFat 8.5 g, Sodium 623.7 mg, Sugar 7.2 g
ROASTED PEPPER CORNBREAD RECIPE
Steps:
- Place a 10-inch cast iron skillet on middle rack in oven and preheat to 425°F. Roast red bell pepper and poblano over an open flame on a gas stove or grill until skins are completely charred. Place in a bowl, cover with plastic wrap, and let sit until cooled, 5 to 10 minutes. Peel off charred skins; remove stems and seeds. Finely copy flesh of peppers.
- In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, salt, baking soda, and cayenne pepper. In a separate medium bowl, whisk together sour cream, buttermilk, eggs, 3 tablespoons melted butter, and canola oil. Pour wet ingredients into bowl with dry ingredients and whisk until completely combined. Stir in chopped peppers and corn.
- Using pot holders, carefully remove hot pan from oven. Place 1 tablespoon butter in skillet and swirl to completely melt and coat inside of pan. Pour in cornbread batter and place in oven. Bake until skewer inserted into middle of cornbread comes out clean, about 20 minutes. Let bread cool in pan for 5 minutes, then carefully turn out to wire rack and let cool an additional 10 minutes. Serve immediately. Reheat any leftover cornbread before serving again.
Nutrition Facts : Calories 339 kcal, Carbohydrate 45 g, Cholesterol 75 mg, Fiber 3 g, Protein 7 g, SaturatedFat 7 g, Sodium 464 mg, Sugar 17 g, Fat 16 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
SPICY CORNBREAD
Found this in one of my cookbooks. Made it last week for lunch and it was good! Hope you'll like it too.
Provided by Chef Dudo
Categories Breads
Time 35m
Yield 1 bread
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F.
- Grease a ten-inch skillet and place it on the middle shelf in the oven.
- Sift the cornmeal, baking powder, sugar, and salt.
- Whisk the eggs then stir in milk, red bell pepper, onion, chilipepper, garlic, corn kernels and 1 cup of the cheese.
- Form a well in the dry ingredients and pour in the wet ingredients.
- Mix well
- Carefully remove the hot pan from the oven and immediately pour the batter into the pan.
- Sprinkle the remaining cheese on top and return to the oven.
- Bake for 20 minutes or until a toothpick inserted in the center of the pan comes out clean.
- The top should be golden brown.
- Can be served warm or cold.
MEXICAN CORNBREAD WITH CORN AND PEPPERS
Steps:
- Gather the ingredients.
- Position a rack in the center of the oven and heat to 350 F (180 C/Gas 4). In a large mixing bowl, combine cornmeal, flour, sugar, salt, baking powder, and baking soda. Stir to blend.
- In a medium bowl, combine the beaten eggs, buttermilk with oil, corn, onion, chopped pepper(s), and shredded cheese.
- Blend into the dry ingredients until moistened.
- Pour the batter into a well-greased 9-inch-square baking pan.
- Bake at 350 F for 30 to 35 minutes, or until cornbread is browned. Let cool slightly before removing from the pan, about 10 minutes.
Nutrition Facts : Calories 256 kcal, Carbohydrate 24 g, Cholesterol 48 mg, Fiber 2 g, Protein 6 g, SaturatedFat 3 g, Sodium 494 mg, Sugar 5 g, Fat 16 g, ServingSize 9 Servings, UnsaturatedFat 0 g
VEGETARIAN BAKED STUFFED RED BELL PEPPERS
Make and share this Vegetarian Baked Stuffed Red Bell Peppers recipe from Food.com.
Provided by Strawberry Girl
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook rice in 1-1/2 cups boiling salted water for 35 minutes or until tender.
- Drain if necessary.
- Set aside. Cut peppers in half.
- Remove seeds and white membrane. Parboil peppers in boiling salted water for 5 minutes.
- Arrange in slightly oiled, shallow 1-1/2 quart baking dish.
- Melt butter in small skillet. Add onion, celery, and sunflower seeds.
- Saute until onion is tender.
- Remove from heat. Stir into rice. Add parsley, eggs, oregano, jalapeno pepper, black pepper, and salt to taste. Fill peppers with mixture. Sprinkle cheese on top.
- Put about 1/3 cup hot water in bottom of dish.
- (I use the water used to parboil the peppers.) Bake at 400 F for about 20 minutes.
RED BELL PEPPER CORN BREAD
Categories Bread Dairy Pepper Bake Low Fat Vegetarian Bon Appétit
Yield Serves 16
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F. Butter 8-inch square baking pan. Mix first 8 ingredients in large bowl. Mix buttermilk, eggs and oil in medium bowl. Add to dry ingredients. Add bell pepper and stir until just mixed. Spread in prepared pan. Bake until firm to touch, about 40 minutes. Serve corn bread hot, warm or at room temperature.
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- Place the oven rack in the center of the oven. Preheat the oven to 375°. Place a whole pepper on a baking sheet and roast for 25-30 minutes or until the skin is blackened and the flesh is tender. Transfer to a bowl and cover with plastic wrap. Set aside to cool.
- Place the butter in a microwaveable bowl or glass measuring cup. Cover with plastic wrap and microwave in 30 second increments until the butter is melted. Set aside to cool.
- In a large bowl, combine the flour, cornmeal, sugar, baking powder, cayenne pepper and kosher salt. Whisk together and set aside.
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- Preheat oven to 425°. Combine cornmeal, flour, sugar, baking powder, baking soda, and salt in a bowl. Combine buttermilk, 3 tablespoons melted butter, and egg in a bowl. Stir roasted red bell peppers and onion into buttermilk mixture. Stir buttermilk mixture into cornmeal mixture.
- Place 1 tablespoon butter in a 10-inch cast-iron skillet; place skillet in oven 1 minute. Remove pan from oven; pour batter into pan. Bake at 425° for 25 to 28 minutes.
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- Preheat oven to 450 degrees F. Add oil to a 10-inch cast-iron skillet (or 2-quart metal baking dish) and place in the preheating oven for 10 to 15 minutes.
- Meanwhile, whisk cornmeal, baking soda and salt in a large, heatproof bowl. Add okra, onion and bell pepper and toss to coat. Whisk buttermilk and egg in another bowl. Pour the wet ingredients into the dry ingredients and stir to combine.
- Carefully remove the heated skillet (or pan) from the oven and pour the hot oil into the batter. Stir to combine, then pour the batter back into the hot pan. Bake until starting to brown around the edges, 25 to 30 minutes. Let cool on a wire rack for 5 minutes. Cut into 12 slices and serve warm.
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