Best 10 Moist Red Pepper Cornbread Recipes

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Moist red pepper cornbread is a delightful variation of traditional cornbread that combines the savory flavors of red bell peppers with the slightly sweet taste of cornmeal. With its moist and tender texture, vibrant color, and tantalizing aroma, this cornbread is sure to be a hit at any gathering. Whether you're serving it as a side dish with your favorite chili or soup, or enjoying it as a sweet treat with butter and honey, this recipe is sure to become a staple in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

CORNBREAD RECIPE WITH ROASTED RED PEPPERS



Cornbread Recipe with Roasted Red Peppers image

Cornbread is one of my favorite foods. Slightly sweet with just a hint of crunch from the corn, if it's moist, it's perfect, and this recipe is nice and moist.

Provided by Karen Ciancio

Categories     Appetizer     Side Dish

Time 45m

Number Of Ingredients 9

1 cup roasted red peppers
2 tablespoons butter
1 cup yellow cornmeal (stone-ground )
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs (large)
1 cup milk

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

MOIST RED PEPPER CORNBREAD



Moist Red Pepper Cornbread image

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

1 cup all-purpose flour
1 cup cornmeal
1/4 cup ground flaxseed
1 tablespoon sugar
2-1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs, room temperature
1-1/2 cups fat-free milk
1 tablespoon olive oil
1-1/2 cups frozen corn, thawed
1-1/2 cups shredded reduced-fat Colby-Monterey Jack cheese, divided
1/2 cup finely chopped sweet red pepper

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.

MOIST TEX-MEX CORNBREAD



Moist Tex-Mex Cornbread image

Turn corn muffin mix into Moist Mexican Cornbread using bell pepper, green chilies and more. For a spicier mexican cornbread, add more ground red pepper.

Provided by My Food and Family

Categories     Recipes

Time 35m

Yield Makes 16 servings.

Number Of Ingredients 8

1/2 cup MIRACLE WHIP Dressing
2 eggs, lightly beaten
1/4 tsp. ground red pepper (cayenne)
1 can (8-3/4 oz.) whole kernel corn, well drained
1 pkg. (8-1/2 oz.) corn muffin mix
1 can (4 oz.) chopped green chiles, well drained
1/2 cup chopped onion
1/3 cup chopped red bell pepper

Steps:

  • Preheat oven to 400°F. Mix dressing, eggs and ground red pepper in large bowl.
  • Add remaining ingredients; stir just until moistened. Pour into greased 8-inch square baking dish.
  • Bake 25 min. or until golden brown.

Nutrition Facts : Calories 110, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 30 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

SWEET JALAPENO CORNBREAD



Sweet Jalapeno Cornbread image

A surprisingly tasty blend of sweet cornbread and jalapeno peppers. If you love hot peppers and cornbread, then you must try this recipe.

Provided by hotsauce

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 50m

Yield 12

Number Of Ingredients 9

⅔ cup margarine, softened
⅔ cup white sugar
2 cups cornmeal
1 ⅓ cups all-purpose flour
4 ½ teaspoons baking powder
1 teaspoon salt
3 large eggs
1 ⅔ cups milk
1 cup chopped fresh jalapeno peppers, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
  • Beat margarine and sugar together in a large bowl until smooth. Combine cornmeal, flour, baking powder, and salt in another bowl. Stir eggs and milk in a third bowl. Pour 1/3 milk mixture and 1/3 flour mixture alternately into margarine mixture; whisk until just mixed. Repeat with remaining ingredients and stir in jalapeno peppers. Spread mixture evenly into prepared baking pan.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, 22 to 26 minutes. Cool in the pan for 10 minutes before slicing.

Nutrition Facts : Calories 294.2 calories, Carbohydrate 40.1 g, Cholesterol 49.2 mg, Fat 12.8 g, Fiber 2.1 g, Protein 6 g, SaturatedFat 2.7 g, Sodium 532.3 mg, Sugar 13.3 g

PEPPERED CORNBREAD



Peppered Cornbread image

Pretty flecks of jalapeno and red peppers peek out from this golden cornbread. It has a mild flavor that appeals to most palates. -Ila Bray, Pelham, North Carolina

Provided by Taste of Home

Time 45m

Yield 16 servings.

Number Of Ingredients 14

1-1/2 cups cornmeal
1 tablespoon all-purpose flour
1 tablespoon sugar
2-1/4 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
2 large eggs, room temperature, lightly beaten
1 can (8-1/4 ounces) cream-style corn
1 cup buttermilk
2/3 cup vegetable oil
2 cups shredded cheddar cheese
1 medium sweet red pepper, chopped
2 jalapeno peppers, seeded and diced
4 to 5 green onions, chopped

Steps:

  • In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt and baking soda; set aside. In a small bowl, combine the eggs, corn, buttermilk and oil; stir into the dry ingredients just until blended. Fold in the cheese, peppers and onions. , Pour into a greased 13x9-in. baking dish. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cut into squares; serve warm.

Nutrition Facts : Calories 217 calories, Fat 15g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 368mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

BASIL, ROASTED PEPPERS AND MONTEREY JACK CORNBREAD



Basil, Roasted Peppers and Monterey Jack Cornbread image

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

½ cup unsalted butter, chilled and cubed
1 cup chopped onion
1 ¾ cups cornmeal
1 ¼ cups all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
1 ½ teaspoons salt
½ teaspoon baking soda
1 ½ cups buttermilk
3 eggs
1 ½ cups shredded pepperjack cheese
1 ⅓ cups frozen corn kernels, thawed and drained
2 ounces roasted marinated red bell peppers, drained and chopped
½ cup chopped fresh basil

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 RED PEPPER CORN BREAD



Roasted Red Pepper Corn Bread image

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

1 large red bell pepper
2 cups yellow cornmeal
1 cup unbleached all purpose flour
1/3 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1 1/2 cups buttermilk
1/2 cup (1 stick) unsalted butter, melted, cooled to lukewarm
2 large eggs, beaten to blend

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.)

RED STAR TAVERN MOIST AND RICH CORNBREAD



Red Star Tavern Moist and Rich Cornbread image

This recipe is from the breakfast menu of the Red Star Tavern & Roast House in Portland, Oregon, as published in the Houston Chronicle.

Provided by Molly53

Categories     Quick Breads

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

2 eggs
6 tablespoons butter, melted
2 cups whole milk
1 cup sour cream
16 ounces creamed corn (or 12 ounces creamed corn and 8 ounces fresh)
6 ounces white cheddar cheese, grated
1 teaspoon salt
7 ounces finely ground cornmeal
1 1/4 cups all-purpose flour
1 1/3 ounces sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda

Steps:

  • Mix eggs, butter, milk, sour cream, corn and cheese well.
  • Add cornmeal, flour, sugar, salt, baking powder and soda; whisk until combined.
  • Preheat oven to 350F degrees.
  • Heat a 9-inch cast-iron skillet in oven until quite hot, 10 to 15 minutes.
  • When hot, oil pan with nonstick cooking spray.
  • Pour batter into hot pan.
  • Fill about three-fourths full.
  • Bake until golden brown on top, about 25 minutes.
  • Corn bread will still seem wet or moist, but will be somewhat firm to the touch.
  • Let cool in pan; the residual heat will finish cooking corn bread.
  • To serve, reheat cooled corn bread in its pan.
  • When hot, loosen from edge of a pan with a butter knife and turn out onto a warm plate.
  • Drizzle generously with honey.

Nutrition Facts : Calories 497, Fat 25.9, SaturatedFat 15, Cholesterol 112.8, Sodium 851.6, Carbohydrate 54.2, Fiber 3.1, Sugar 11.2, Protein 14.6

SKILLET CORN BREAD WITH RED BELL PEPPER



Skillet Corn Bread with Red Bell Pepper image

Categories     Bread     Pepper     Bake     Summer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 13

1 medium-size red bell pepper
Solid vegetable shortening
1 cup unbleached all purpose flour
1 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup buttermilk
1/2 cup canned creamed corn
1/4 cup (1/2 stick) unsalted butter, melted, cooled slightly
1 large egg
1/2 teaspoon hot pepper sauce
2 green onions, trimmed, sliced

Steps:

  • Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed pepper; cut into 1/3-inch-wide strips. Set aside.
  • Position rack in center of oven; preheat to 400°F. Generously coat 10-inch-diameter ovenproof skillet with vegetable shortening. Whisk flour, cornmeal, sugar, baking powder, and salt in large bowl to blend. Whisk buttermilk, creamed corn, melted butter, egg, and hot pepper sauce in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir just until moistened. Transfer batter to prepared skillet. Arrange bell pepper strips in spoke pattern atop batter. Sprinkle with sliced green onions.
  • Bake corn bread until tester inserted into center comes out clean, about 20 minutes. Cool 15 minutes. Serve corn bread warm from skillet.

LOW FAT ROASTED RED PEPPER CORNBREAD



Low Fat Roasted Red Pepper Cornbread image

Make and share this Low Fat Roasted Red Pepper Cornbread recipe from Food.com.

Provided by Meghan

Categories     Quick Breads

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup whole wheat flour
1 cup course ground cornmeal
1/4 cup sugar (more or less to taste)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cumin
1/2 teaspoon dried chipotle powder
1 cup nonfat vanilla yogurt
4 ounces egg substitute
1/2 cup roasted red pepper, drained and diced

Steps:

  • Preheat oven to 400 degrees.
  • Mix all dry ingredients together in mixing bowl.
  • Stir in yogurt and egg substitute until combined.
  • Mix in diced peppers.
  • Pour into greased 9" square pan or skillet.
  • Bake for about 20 minutes.

Nutrition Facts : Calories 145.3, Fat 1.4, SaturatedFat 0.2, Cholesterol 0.1, Sodium 455.9, Carbohydrate 29.5, Fiber 3.1, Sugar 6.5, Protein 5.1

Tips:

  • Use fresh and ripe red bell peppers for the best flavor and texture.
  • Roast the red bell peppers before adding them to the cornbread batter to enhance their sweetness and smokiness.
  • Use a combination of all-purpose flour and cornmeal to create a moist and flavorful cornbread.
  • Add a little bit of sugar to the batter to balance out the acidity of the tomatoes and red bell peppers.
  • Don't overmix the batter, as this can result in a tough and dense cornbread.
  • Bake the cornbread in a preheated oven until a toothpick inserted into the center comes out clean.
  • Let the cornbread cool slightly before slicing and serving.

Conclusion:

This moist red pepper cornbread is a delicious and easy-to-make side dish that is perfect for any occasion. With its vibrant color and slightly sweet and smoky flavor, this cornbread is sure to be a hit with everyone at the table. Whether you are serving it with a hearty soup or stew or simply enjoying it on its own, this red pepper cornbread is sure to satisfy.

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