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Cornbread Bell Pepper Bake

Russ Myers


This is a great recipe to use when all the vegetables are coming in right out of the garden.

★★★★★ 1 vote
20 Min
30 Min


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1 pkg
cornbread mix, prepared according to directions on the package
1 Tbsp
olive oil
ears fresh corn on the cob, slice kernels from the cob or 1/2 cup canned or frozen corn
1/2 large
green bell pepper, chopped
1/2 large
red bell pepper, chopped
1 small
onion, chopped
1 clove
garlic, minced
2 small
tomatoes, chopped
cumin to taste
chili powder to taste
honey to taste

How to Make Cornbread Bell Pepper Bake


  • 1Prepare and bake cornbread mix according to directions on the package. When cool, cut half of the cooked cornbread into 1- inch cubes to equal about 2 cups.
  • 2In medium pan, saute fresh corn kernels, peppers and onion in olive oil until slightly tender. Add garlic and tomatoes and saute another two minutes.
  • 3Spray an 8 x 8- inch pan with nonstick cooking spray and add the sauteed vegetables. Top with cubed cornbread. Sprinkle top with cumin and chili powder.
  • 4Bake at 350 degrees F for 15 minutes until hot. Remove from oven and drizzle with honey.
  • 5Notes:
    Serve the remaining cornbread with butter and honey.

    Like It Spicy?
    Stir 1/8 cup minced jalapeno pepper into the cornnbread batter before baking.

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About Cornbread Bell Pepper Bake

Main Ingredient: Vegetable
Regional Style: American

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