Red Pepper Cornbread

Red Pepper Cornbread
  prep 10 min       total 25 min       serves 5-8



6 tbsp butter melted
1 cup yellow cornmeal
¾ cup all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
2 eggs beaten
1 ½ cup buttermilk
My Vegetable Farmer’s Mild Pepper Spread
Mini loaf pan (or muffin pan)


Preheat oven to 425°F.  In a medium bowl, mix together dry ingredients (cornmeal, all-purpose flour, baking powder, baking soda and salt). In a separate bowl, mix eggs, buttermilk, and butter, beating thoroughly. Once blended, pour wet into dry and mix thoroughly.

In a buttered, mini loaf pan (cavity size about 3″ x 2.5″) fill half of each mould with batter, followed by 1 tbsp of Mild Pepper Spread and topped with with batter until mould mostly filled. Bake for for 20-25 mins or until golden brown and a knife inserted in center comes out clean.

Remove from oven and allow pan to cool for several minutes before removing mini loafs.



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