Cheese and Pepper Cornbread Recipe
This isn't a super-sweet cornbread, nor is it crumbly. It holds together well. The measurements for the cheddar and red peppers don't have to be exact; use more or less, as you desire.
- Yield:Makes 1 loaf
- Active time: 15 minutes
- Total time:40 minutes
Ingredients
- 1 cup all purpose flour
- 1 cup cornmeal
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/4 cup sour cream
- 1/4 cup vegetable oil, plus more for the pan
- 2 ounces cheddar cheese, cut in small cubes
- 1/2 cup fire roasted red pepper, cut in medium dice
Directions
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1.
Preheat the oven to 400 degrees with a cast iron frying pan in the oven. In a medium bowl, combine the flour, cornmeal, sugar, baking powder, and salt. In a small bowl, combine the eggs, milk, sour cream, and vegetable oil. Whisk to combine.
-
2.
Remove the pan from the oven, add about 1 tablespoon of oil in the pan, and swirl it around to coat the pan. Return the pan to the oven.
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3.
Add the wet ingredients to the dry and stir to combine. It's fine if there are a few lumps. Add the cheese and pepper, and stir to distribute them.
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4.
Remove the pan from the oven and pour the cornbread batter in. Return it to the oven and bake at 400 degrees until a toothpick inserted in the center comes out clean - about 25 minutes.
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5.
Remove the cornbread from the pan and let it cool on a rack. Or, if you prefer, you can cut it and serve it directly from the pan.