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.

HOT PEPPER HONEY CORNBREAD

Steps:

• Preheat the oven to 400 degrees F. Put a10-inch cast-iron skillet into the oven to heat.
• Whisk together the cornmeal, flour, baking powder and 2 teaspoons salt in a large bowl. Add the sliced peppers and toss to coat.
• Remove the skillet from the oven and add 1 stick of the butter to the skillet to melt. Pour into a bowl. Add the buttermilk, eggs and 1/2 cup of the honey to the bowl and whisk together. Stir the buttermilk mixture into the dry mix, then pour the combined batter into the hot skillet. Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes.
• While the cornbread is cooling, mix the remaining stick of butter and 1/4 cup honey with the cayenne and a pinch of salt in a small bowl until completely combined.
• Serve the cornbread with the hot honey.

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.

HONEY-PEPPER CAST IRON SKILLET CORNBREAD

Steps:

• Drop butter in a 9-inch cast iron skillet and place on the center rack of the oven; preheat to 400 degrees F (200 degrees C). Remove skillet from oven as soon as butter melts; this may be before oven reaches set temperature. Tip the skillet until melted butter coats all sides.
• Combine cornmeal, flour, sugar, baking powder, salt, and pepper in a large bowl.
• Whisk eggs thoroughly in another large bowl. Add milk and honey and whisk until combined. Add dry ingredients and stir just until mixed; pour batter into the prepared skillet. Stir batter in a folding motion to incorporate any remaining melted butter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Remove from the oven and let sit for 5 minutes before cutting and serving.

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.

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.