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

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Ingredients

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.