Cheesy Corn Bread

Cheesy Corn Bread
Servings: 9 Prep 15 mins Bake 425°F 15 mins to 20 mins

Ingredients

  • 1 1/4 cups cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 eggs, lightly beaten
  • 1 tablespoon corn or vegetable oil
  • 1/4 teaspoon hot red-pepper sauce
  • 1 cup buttermilk
  • 1/2 cup shredded Cheddar cheese (about 2 ounces)
  • 1/2 sweet green pepper, cored, seeded and diced
  • 1 jalapeno pepper, cored, seeded, membrane removed and pepper finely chopped
  • 1 cup fresh corn kernels

Make It

1. Preheat oven to 425 degrees F. Lightly grease 9 x 9 x 2-inch-square baking pan.

2. Whisk together the cornmeal, flour, sugar, salt, baking powder and baking soda in a medium-size bowl.

3. Stir together eggs, oil, red-pepper sauce, buttermilk, cheese, green pepper, jalapeno pepper and corn kernels in a small bowl. Stir into the cornmeal mixture just until the dry ingredients are evenly moistened. Pour into the prepared pan.

4. Bake in preheated 425 degrees F oven for 15 to 20 minutes or until a wooden pick inserted in center comes out slightly moist with crumbs attached. Cool corn bread in pan on wire rack. Cut into squares.

Nutrition Facts

Servings Per Recipe: 9; Amount Per Serving: cal. (kcal): 216, Fat, total (g): 6, chol. (mg): 55, carb. (g): 34, pro. (g): 8, sodium (mg): 730, Percent Daily Values are based on a 2,000 calorie diet.