Cheddar Black Pepper Cornbread Recipes

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PEPPERED CORNBREAD



Peppered Cornbread image

Pretty flecks of jalapeno and red peppers peek out from this golden cornbread. It has a mild flavor that appeals to most palates. -Ila Bray, Pelham, North Carolina

Provided by Taste of Home

Time 45m

Yield 16 servings.

Number Of Ingredients 14

1-1/2 cups cornmeal
1 tablespoon all-purpose flour
1 tablespoon sugar
2-1/4 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
2 large eggs, room temperature, lightly beaten
1 can (8-1/4 ounces) cream-style corn
1 cup buttermilk
2/3 cup vegetable oil
2 cups shredded cheddar cheese
1 medium sweet red pepper, chopped
2 jalapeno peppers, seeded and diced
4 to 5 green onions, chopped

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.

Nutrition Facts : Calories 217 calories, Fat 15g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 368mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

CHEDDAR & BLACK PEPPER CORNBREAD



CHEDDAR & BLACK PEPPER CORNBREAD image

Categories     Bread     Side     Corn

Yield 1 9x9 pan

Number Of Ingredients 10

3 cups (375g) all-purpose flour
3/4 cup (166g) sugar
1cup (144g) cornmeal, preferably coarse
1tablespoon (12g) baking powder
1teaspoon (6g) baking soda
1 1/2teaspoons (10g) salt
1 1/2cups (150g) grated aged white cheddar
8ounces (240g) butter, cold and cubed
3/4 to 1cups buttermilk
Heavy cream, cracked black pepper and Maldon (or other flaky) salt for finishing

Steps:

  • Combine the first seven ingredients in a food processor. Add butter and pulse until just combined, with pea-sized chunks. Add buttermilk and pulse until dough forms. Let chill for an hour. 2. Heat the oven to 350° F. 3. Press dough evenly into a 9x9-inch baking pan. Brush with cream and sprinkle with Maldon sea salt and cracked black pepper. Bake until the top is golden brown and the sides start to pull away from the pan, about 25 minutes.

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