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
ROASTED RED PEPPER BREAD
These savory loaves are moist, tender and loaded with flavor from grated Parmesan cheese and roasted sweet red peppers. They're fantastic at dinner or as an appetizer. -Cheryl Perry, Hertford, North Carolina
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (12 pieces each).
Number Of Ingredients 11
Steps:
- Place red peppers in a food processor; cover and process until pureed. In a large bowl, dissolve yeast in warm water. Add the red peppers, 1 cup cheese, milk, butter, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide dough into 6 pieces. Shape each into an 18-in. rope. Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour., In a small bowl, combine egg and water; brush over braids. Sprinkle with pepper and remaining cheese. Bake at 350° for 18-22 minutes or until golden brown.
Nutrition Facts : Calories 99 calories, Fat 3g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 254mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
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.
FRESH CORN CASSEROLE WITH RED BELL PEPPERS AND JALAPENOS
Try Ree Drummond's Fresh Corn Casserole with Red Bell Peppers and Jalapenos Food Network recipe for a spicy take on corn casserole.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside. (I do this inside the bowl because it goes everywhere if you cut it on a board.)
- Add the red bell peppers, jalapenos, heavy cream, milk, salt to taste, a generous amount of pepper and butter and mix it well. Pour into a 9 by 13-inch baking dish. Bake until thoroughly warmed through, 30 to 45 minutes.
RED PEPPERS STUFFED WITH CORN AND FRESH MOZZARELLA
This filling can also be used for zucchini or tomatoes. Serve it with a fresh, summery tomato sauce.
Provided by Food Network
Categories main-dish
Time 52m
Yield 2-4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Lightly butter a baking dish just large enough to hold the peppers.
- If the red peppers won't stand upright, slice them lengthwise in half, leaving the stem end intact. Steam them for 5 minutes and set aside.
- Melt the butter in a large skillet. Add the scallions, corn, and tomatoes and cook for 3 minutes over medium heat. Turn off the heat and stir in the cheese, basil, and half the bread crumbs. Season with salt and pepper. Fill the peppers and top with the remaining bread crumbs. Set them in a prepared dish, add a few tablespoons water to the dish, cover, and bake until the corn is hot and the peppers are cooked, about 25 minutes. Uncover and brown the tops under the broiler. Dust with paprika and serve.
ROASTED RED PEPPERS
Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.
Provided by Ina Garten
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 500 degrees.
- Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
- Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.
RED PEPPER CORN MUFFINS
Bits of sweet red pepper make these muffins so pretty and the buttermilk adds flavour without fat. You can substitute jarred pimiento or roasted red pepper if you like but drain them well and pat dry. Adapted from Gourmet magazine.
Provided by Cookin-jo
Categories Quick Breads
Time 22m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Generously butter muffin tin -- 12 muffin regular size.
- Whisk together cornmeal, flour, baking powder, baking soda and salt in a large mixing bowl.
- Whisk together eggs, buttermilk and melted butter in a medium bowl.
- Add buttermilk mixture and red peppers to the flour mixture and stir until just combined; do not overmix.
- Place about 1/3 cup mixture into each of 12 muffin cups.
- Bake for 12 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
- Carefully remove muffins from tin to a wire rack to cool.
CORN AND RED PEPPER MEDLEY
This is a very quick side dish that pairs well with grilled foods. It's very colorful and easy to make. (I wish my camera was not broken so I could show you how pretty it is!) It comes from Light & Tasty magazine.
Provided by MsBindy
Categories Corn
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, heat the oil and cook the corn for about 2 minutes.
- Add the red peppers, onions, and garlic, and saute for 4-6 minutes.
- Stir in the parsley, chili powder, salt and pepper and cook for another minute or two.
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
"JIFFY" ROASTED CORN AND JALAPENO CORNBREAD
This is a moist, easy, colorful and delicious cornbread. Roasting the corn adds a little nuttier flavor and the red bell pepper adds a nice color and flavor.
Provided by Diane in Nebraska
Categories Breads
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a sauté pan.
- Add the corn, onion and red pepper and sauté on medium heat until some of the corn kernels start to turn golden brown.
- Whisk egg, corn liquid, and cream together.
- Stir into corn muffin mix with a fork.
- Stir in diced jalapenos and cheddar cheese.
- Quickly stir in hot sautéed corn and onion mixture, just mixing in slightly.
- Pour into 8 x 8 buttered baking dish.
- Bake at 350º for 15 minutes.
- Remove cornbread, turn off oven, drizzle cornbread with honey and put back in hot oven for 5 minutes (If you prefer not to use honey just bake for a total of 20 minutes).
- Remove from oven and let stand for 10 minutes before serving.
- Note: you may want to use 1½ cups frozen corn in place of the canned corn; just use 1/4 cup milk in place of the 1/4 cup reserved corn liquid.
CORN BREAD WITH BASIL, ROASTED RED PEPPERS AND MONTEREY JACK CHEESE
Steps:
- Preheat oven to 400°F. Butter 9x9x2-inch baking pan. Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and sauté until tender, about 10 minutes. Cool.
- Mix cornmeal and next 5 ingredients in large bowl. Add 7 tablespoons butter and rub in 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 corn bread until golden and tester inserted into center comes out clean, about 45 minutes. Cool 20 minutes in pan on rack. (Can be prepared 8 hours ahead. Cool completely. Cover loosely with foil and let stand at room temperature. If desired, rewarm in 350°F oven about 10 minutes.)
- Cut corn bread into squares.
CORNBREAD W. BASIL, ROASTED RED PEPPERS, MONTEREY JACK CHEESE
Make and share this Cornbread W. Basil, Roasted Red Peppers, Monterey Jack Cheese recipe from Food.com.
Provided by yooper
Categories Quick Breads
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400.
- Butter 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 and next 5 ingredients in large bowl.
- Add 7 tablespoons butter and rub in 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 corn bread until golden and tester inserted into center comes out clean, about 45 minutes.
- Cool 20 minutes in pan on rack.
- Cut corn bread into squares.
Nutrition Facts : Calories 364.8, Fat 17.3, SaturatedFat 9.9, Cholesterol 104.4, Sodium 777.4, Carbohydrate 42.5, Fiber 2.8, Sugar 7.8, Protein 11.6
CORN BREAD WITH BASIL, ROASTED RED PEPPERS AND JACK CHEESE
The ultimate corn bread. A Navajo classic gets gussied up with chilies, jalapeno pepper jack cheese and roasted red peppers. From Bon Appetit magazine Nov 1997.
Provided by Bren in LR
Categories Breads
Time 1h15m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F. Butter 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 and next 5 ingredients in large bowl. Add 7 tablespoons butter and rub in 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 corn bread until golden and tester inserted into center comes out clean, about 45 minutes. Cool 20 minutes in pan on rack. (Can be prepared 8 hours ahead. Cool completely. Cover loosely with foil and let stand at room temperature. If desired, rewarm in 350 degree F oven 10 minutes.).
- Cut corn bread into squares.
Nutrition Facts : Calories 340, Fat 18.4, SaturatedFat 10.9, Cholesterol 107.5, Sodium 750.6, Carbohydrate 34, Fiber 1.8, Sugar 8.5, Protein 11.8
ROASTED RED PEPPER CORN BREAD
Categories Bread Milk/Cream Pepper Side Bake Thanksgiving Quick & Easy Cornmeal Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one 13x9-inch loaf
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Butter 13x9x2-inch metal baking pan. Char pepper directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and coarsely chop pepper.
- Whisk cornmeal and next 4 ingredients in bowl to blend. Add buttermilk, butter, and eggs. Stir just to moisten. Mix in bell pepper; transfer to prepared pan. Bake bread until tester inserted into center comes out clean, about 20 minutes. Cool in pan. (Can be made 1 day ahead. Cover and store at room temperature.)
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