Reviews Add Rating & Review 17 Ratings 5 star values: 5 4 star values: 11 3 star values: 0 2 star values: 1 1 star values: 0
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Gallery Cheese and Sweet-Pepper Cornbread Credit: Lennart Weibull Recipe Summary prep: 20 mins total: 1 hr 5 mins Servings: 12
Ingredients Ingredient Checklist 3/4 stick unsalted butter, melted, plus more, room temperature, for pan 1 1/2 cups yellow cornmeal 1 1/4 cups all-purpose flour 1/3 cup sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 2 teaspoons coarse salt 1 3/4 cups low-fat buttermilk 2 large eggs 8 ounces Monterey Jack cheese, shredded (about 3 cups) 1 can (4 ounces) hot or mild chopped green chiles 5 ounces sweet mini peppers (about 6), cut into thin rounds
Gallery Cheese and Sweet-Pepper Cornbread Credit: Lennart Weibull
Recipe Summary prep: 20 mins total: 1 hr 5 mins Servings: 12
Gallery
Cheese and Sweet-Pepper Cornbread Credit: Lennart Weibull
Cheese and Sweet-Pepper Cornbread
Credit: Lennart Weibull
Cheese and Sweet-Pepper Cornbread
Recipe Summary prep: 20 mins total: 1 hr 5 mins Servings: 12
Recipe Summary
prep: 20 mins total: 1 hr 5 mins
Servings: 12
prep: 20 mins
total: 1 hr 5 mins
prep:
20 mins
total:
1 hr 5 mins
Servings: 12
12
Ingredients
Ingredients
- 3/4 stick unsalted butter, melted, plus more, room temperature, for pan 1 1/2 cups yellow cornmeal 1 1/4 cups all-purpose flour 1/3 cup sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 2 teaspoons coarse salt 1 3/4 cups low-fat buttermilk 2 large eggs 8 ounces Monterey Jack cheese, shredded (about 3 cups) 1 can (4 ounces) hot or mild chopped green chiles 5 ounces sweet mini peppers (about 6), cut into thin rounds
Directions
Preheat oven to 400 degrees. Butter a 9-by-13-inch baking pan. In a bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, butter, and eggs.
Pour buttermilk mixture into flour mixture and stir until just combined (do not overmix). Fold in cheese and chiles with juices until evenly distributed. Transfer to baking pan and smooth top. Scatter pepper rounds evenly over top.
Bake until golden brown along edges and a tester inserted in center comes out with moist crumbs, 20 to 25 minutes.
Let cool in pan 5 minutes. Turn out onto a wire rack, then invert onto another rack, top-side up. Let cool at least 15 minutes more. Transfer to a cutting board. Cut in half lengthwise, then slice each half into small wedges. Serve warm or room temperature.
Reviews
Add Rating & Review 17 Ratings 5 star values: 5 4 star values: 11 3 star values: 0 2 star values: 1 1 star values: 0
Reviews
Add Rating & Review 17 Ratings 5 star values: 5 4 star values: 11 3 star values: 0 2 star values: 1 1 star values: 0
Add Rating & Review
17 Ratings 5 star values: 5 4 star values: 11 3 star values: 0 2 star values: 1 1 star values: 0
17 Ratings 5 star values: 5 4 star values: 11 3 star values: 0 2 star values: 1 1 star values: 0
17 Ratings 5 star values: 5 4 star values: 11 3 star values: 0 2 star values: 1 1 star values: 0
5 star values: 5 4 star values: 11 3 star values: 0 2 star values: 1 1 star values: 0
All Reviews for Cheese and Sweet-Pepper Cornbread
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Cheese and Sweet-Pepper Cornbread
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
