Roasted Pepper Cornbread Recipe
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Prep Time
-
Cook Time
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Total Time
50m
This roasted pepper cornbread is a flavorful twist on a classic. Roasted red bell pepper and poblano pepper add a smoky sweetness, while yellow cornmeal gives it a hearty texture. With a hint of cayenne and a moist, tender crumb, this cornbread is a perfect accompaniment to any meal.
Recipe Options
Ingredients
Servings:
8
Scale:
Scale
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0.25
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0.5
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6
Steps
1
Place a 10-inch cast iron skillet on the middle rack of oven and preheat to 425°F (220°C). 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 chop flesh of peppers.
2
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.
3
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
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories551kcal
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Fat19g
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Saturated Fat7g
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Carbohydrates85g
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Fiber4g
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Sugar19g
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Protein11g
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Cholesterol92mg
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Sodium341mg
Percent Daily Values are based on a 2,000 calorie diet.