Roasted Pepper Cornbread Recipes

PEPPERED CORNBREAD

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.

CORNBREAD RECIPE WITH ROASTED RED PEPPERS

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.

BASIL, ROASTED PEPPERS AND MONTEREY JACK CORNBREAD

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.

ROASTED PEPPER CORNBREAD RECIPE

Steps:

• Place a 10-inch cast iron skillet on middle rack in oven and preheat to 425°F. Roast red bell pepper and poblano over an open flame on a gas stove or grill until skins are completely charred. Place in a bowl, cover with plastic wrap, and let sit until cooled, 5 to 10 minutes. Peel off charred skins; remove stems and seeds. Finely copy flesh of peppers.
• In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, salt, baking soda, and cayenne pepper. In a separate medium bowl, whisk together sour cream, buttermilk, eggs, 3 tablespoons melted butter, and canola oil. Pour wet ingredients into bowl with dry ingredients and whisk until completely combined. Stir in chopped peppers and corn.
• Using pot holders, carefully remove hot pan from oven. Place 1 tablespoon butter in skillet and swirl to completely melt and coat inside of pan. Pour in cornbread batter and place in oven. Bake until skewer inserted into middle of cornbread comes out clean, about 20 minutes. Let bread cool in pan for 5 minutes, then carefully turn out to wire rack and let cool an additional 10 minutes. Serve immediately. Reheat any leftover cornbread before serving again.

CORN BREAD WITH BASIL, ROASTED RED PEPPERS AND MONTEREY JACK CHEESE

Steps:

• Preheat oven to 400°F. Butter 9x9x2-inch baking pan. Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and sauté until tender, about 10 minutes. Cool.
• Mix cornmeal and next 5 ingredients in large bowl. Add 7 tablespoons butter and rub in 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 corn bread until golden and tester inserted into center comes out clean, about 45 minutes. Cool 20 minutes in pan on rack. (Can be prepared 8 hours ahead. Cool completely. Cover loosely with foil and let stand at room temperature. If desired, rewarm in 350°F oven about 10 minutes.)
• Cut corn bread into squares.

"JIFFY" ROASTED CORN AND JALAPENO CORNBREAD

Steps:

• Melt butter in a sauté pan.
• Add the corn, onion and red pepper and sauté on medium heat until some of the corn kernels start to turn golden brown.
• Whisk egg, corn liquid, and cream together.
• Stir into corn muffin mix with a fork.
• Stir in diced jalapenos and cheddar cheese.
• Quickly stir in hot sautéed corn and onion mixture, just mixing in slightly.
• Pour into 8” x 8” buttered baking dish.
• Bake at 350º for 15 minutes.
• Remove cornbread, turn off oven, drizzle cornbread with honey and put back in hot oven for 5 minutes (If you prefer not to use honey just bake for a total of 20 minutes).
• Remove from oven and let stand for 10 minutes before serving.
• Note: you may want to use 1½ cups frozen corn in place of the canned corn; just use 1/4 cup milk in place of the 1/4 cup reserved corn liquid.

RED BELL PEPPER CORN BREAD

Steps:

• Preheat oven to 425°F. Butter 8-inch square baking pan. Mix first 8 ingredients in large bowl. Mix buttermilk, eggs and oil in medium bowl. Add to dry ingredients. Add bell pepper and stir until just mixed. Spread in prepared pan. Bake until firm to touch, about 40 minutes. Serve corn bread hot, warm or at room temperature.