Roasted Red Pepper Corn Bread Recipes

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ROASTED RED PEPPER BREAD



Roasted Red Pepper Bread image

These savory loaves are moist, tender and loaded with flavor from grated Parmesan cheese and roasted sweet red peppers. They're fantastic at dinner or as an appetizer. -Cheryl Perry, Hertford, North Carolina

Provided by Taste of Home

Time 1h5m

Yield 2 loaves (12 pieces each).

Number Of Ingredients 11

1-1/2 cups roasted sweet red peppers, drained
1 package (1/4 ounce) active dry yeast
2 tablespoons warm water (110° to 115°)
1-1/4 cups grated Parmesan cheese, divided
1/3 cup warm 2% milk (110° to 115°)
2 tablespoons butter, softened
1-1/4 teaspoons salt
3-1/4 to 3-3/4 cups all-purpose flour
1 large egg
1 tablespoon water
1-1/2 teaspoons coarsely ground pepper

Steps:

  • Place red peppers in a food processor; cover and process until pureed. In a large bowl, dissolve yeast in warm water. Add the red peppers, 1 cup cheese, milk, butter, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide dough into 6 pieces. Shape each into an 18-in. rope. Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour., In a small bowl, combine egg and water; brush over braids. Sprinkle with pepper and remaining cheese. Bake at 350° for 18-22 minutes or until golden brown.

Nutrition Facts : Calories 99 calories, Fat 3g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 254mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

CORNBREAD RECIPE WITH ROASTED RED PEPPERS



Cornbread Recipe with Roasted Red Peppers image

Cornbread is one of my favorite foods. Slightly sweet with just a hint of crunch from the corn, if it's moist, it's perfect, and this recipe is nice and moist.

Provided by Karen Ciancio

Categories     Appetizer     Side Dish

Time 45m

Number Of Ingredients 9

1 cup roasted red peppers
2 tablespoons butter
1 cup yellow cornmeal (stone-ground )
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs (large)
1 cup milk

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.

Nutrition Facts : Calories 259 kcal, Carbohydrate 45 g, Protein 9 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 59 mg, Sodium 724 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

BASIL, ROASTED PEPPERS AND MONTEREY JACK CORNBREAD



Basil, Roasted Peppers and Monterey Jack Cornbread image

I just started adding my favorite things to basic cornbread and I came up with something great!

Provided by Stephanie

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 1h40m

Yield 12

Number Of Ingredients 14

½ cup unsalted butter, chilled and cubed
1 cup chopped onion
1 ¾ cups cornmeal
1 ¼ cups all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
1 ½ teaspoons salt
½ teaspoon baking soda
1 ½ cups buttermilk
3 eggs
1 ½ cups shredded pepperjack cheese
1 ⅓ cups frozen corn kernels, thawed and drained
2 ounces roasted marinated red bell peppers, drained and chopped
½ cup chopped fresh basil

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.

Nutrition Facts : Calories 313.8 calories, Carbohydrate 35.5 g, Cholesterol 85.7 mg, Fat 15.4 g, Fiber 2.4 g, Protein 9.8 g, SaturatedFat 8.5 g, Sodium 623.7 mg, Sugar 7.2 g

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



Corn Bread with Basil, Roasted Red Peppers and Monterey Jack Cheese image

Categories     Bread     Cheese     Pepper     Bake     Basil     Cornmeal     Corn     Bon Appétit

Yield Serves 12

Number Of Ingredients 14

8 tablespoons (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 cup chopped onion
1 3/4 cups yellow cornmeal
1 1/4 cups all purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1 1/2 cups buttermilk
3 large eggs
1 1/2 cups (lightly packed) grated Monterey Jack cheese with jalapeños (about 6 ounces)
1 1/3 cups frozen corn kernels, thawed, drained
1/2 cup drained chopped roasted red peppers from jar
1/2 cup chopped fresh basil

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.

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.

RED BELL PEPPER CORN BREAD



Red Bell Pepper Corn Bread image

Categories     Bread     Dairy     Pepper     Bake     Low Fat     Vegetarian     Bon Appétit

Yield Serves 16

Number Of Ingredients 12

1 1/2 cups yellow cornmeal
1/2 cup all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons pepper
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cumin
1 1/2 cups buttermilk
2 eggs, beaten to blend
2 tablespoons canola oil
1 red bell pepper, chopped

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.

CORNBREAD W. BASIL, ROASTED RED PEPPERS, MONTEREY JACK CHEESE



Cornbread W. Basil, Roasted Red Peppers, Monterey Jack Cheese image

Make and share this Cornbread W. Basil, Roasted Red Peppers, Monterey Jack Cheese recipe from Food.com.

Provided by yooper

Categories     Quick Breads

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 14

8 tablespoons chilled unsalted butter, cut into 1/2 inch pieces
1 cup chopped onion
1 3/4 cups yellow cornmeal
1 1/4 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1 1/2 cups buttermilk
3 large eggs
1 1/2 cups lightly packed grated jalapeno jack cheese (about 6 ounces)
1 1/3 cups frozen corn kernels, thawed, drained
1/2 cup drained chopped roasted red pepper, from jar
1/2 cup chopped fresh basil

Steps:

  • Preheat oven to 400.
  • Butter 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 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.
  • Cut corn bread into squares.

Nutrition Facts : Calories 364.8, Fat 17.3, SaturatedFat 9.9, Cholesterol 104.4, Sodium 777.4, Carbohydrate 42.5, Fiber 2.8, Sugar 7.8, Protein 11.6

SPICY ROASTED RED PEPPER AND CHEESE CORN BREADS



Spicy Roasted Red Pepper and Cheese Corn Breads image

Categories     Bread     Milk/Cream     Bake     Cornmeal     Corn     Bell Pepper     Winter     Jalapeño     Cilantro     Monterey Jack     Gourmet

Yield Makes 4 small loaves

Number Of Ingredients 14

2 cups yellow cornmeal
1 cup all-purpose flour
2 teaspoons double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar
2 large eggs
1 1/4 cups buttermilk
3 tablespoons unsalted butter, melted and cooled
4 pickled jalapeño chilies, seeded and minced (wear rubber gloves)
1 cup canned cream-style corn
a 7-ounce jar roasted red peppers, drained well, patted dry, and chopped fine (about 3/4 cup)
2 cups coarsely grated Monterey Jack
1/3 cup minced fresh coriander

Steps:

  • Into a bowl sift together the cornmeal, the flour, the baking powder, the baking soda, the salt, and the sugar. In a large bowl whisk together the eggs, the buttermilk, the butter, the chilies, and the corn, add the cornmeal mixture, and stir the batter until it is just combined. Stir in the roasted peppers, the Monterey Jack, and the coriander, divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2-inches, and bake the breads in the middle of a preheated 375°F. oven for 45 to 50 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

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