Red Pepper Cornbread

Lynnda Cloutier


A great accompaniment to a nice bowl of chili. source unknown


★★★★★ 1 vote



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  • ·
    2 cups yellow cornmeal
  • ·
    3/4 cup flour
  • ·
    1 tbsp. baking powder
  • ·
    1 tsp. salt
  • ·
    1/4 tsp. cayenne pepper
  • ·
    1/2 cup finely chopped red pepper
  • ·
    1 egg, beaten
  • ·
    1 cup buttermilk
  • ·
    1 cup whole milk
  • ·
    1 tbsp. sugar
  • ·
    3 tbsp. melted butter, divided

How to Make Red Pepper Cornbread


  1. Preheat oven to 450 with a 10 inch cast iron skillet inside. Mix cornmeal, flour, baking powder, salt and cayenne in large bowl. Stir in bell pepper.
  2. Whisk together egg, buttermilk, milk, sugar and 2 Tbsp. butter til mixed. Stir buttermilk mixture into cornmeal mixture, just til mixed.
  3. Remove preheated skillet from oven; coat bottom and sides with remaining 1 Tbsp. butter. Quickly pour batter into skillet and bake til toothpick inserted in center comes out clean, about 25 minutes.

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About Red Pepper Cornbread

Course/Dish: Savory Breads

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