Cornbread Recipe with Roasted Red Peppers

Cornbread with peppers
Average Member Rating

(5 / 5)

5 5 9
Rate this recipe

9 people rated this recipe

  • Servings : 6
  • Prep Time : 25m
  • Cook Time : 20m
  • Ready In : 45m

Nutritional Info

This information is per serving.

  • Calories

  • Calories from Fat

  • Total Fat

  • Saturated Fat

  • Cholesterol

  • Sodium

  • Total Carbohydrates

  • Dietary Fiber

  • Sugars

  • Protein

  • Vitamin A

  • Vitamin C

  • Calcium

  • Iron


Cornbread is one of my favorite foods.

Slightly sweet with just a hint of crunch from the cornmeal, if it’s moist, it’s perfect, and this recipe is nice and moist.

This is a very easy corn bread recipe, studded with bits of sweet roasted red peppers.


vegetarian label


  • 1 cup (250 ml) roasted red peppers
  • 2 tablespoons (30 ml) butter
  • 1 cup (250 ml) stone-ground yellow cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons (30 ml) sugar
  • 2 teaspoons (10 ml) baking powder
  • 1/2 teaspoon (2 ml) salt
  • 2 large eggs
  • 1 cup (250 ml) milk


Step 1

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).

Step 2

Preheat the oven to 400ºF.

Step 3

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).

Step 4

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.

Step 5

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.

To roast or blacken peppers:

Step 1

Take as many pepper as you like, all colors, red, orange, yellow or green. Cut them in half or quarters, remove the seeds and place them in a single layer on a baking sheet lined with foil. Broil them under a preheated broiler for 6 to 10 minutes. The skin will blacken and blister.

Step 2

When the peppers are blackened, place the pan on top of the stove (or another safe place) to cool. Wrap the foil around the peppers while they cool. The steam will allow the skin to loosen from the pepper. When they are cool enough to handle, peel off the blackened skin and enjoy the sweet roasted pepper.


  • The red peppers add great color and taste, but you can certainly leave them out if you don’t like peppers.
  • If you want to add heat, add a few drops of your favorite hot sauce to the batter, or replace the sweet red peppers with roasted jalapeno peppers, or the hot peppers of your choice.

You can leave the peppers out if you are not fond of them, or, if you want to kick up the heat, use roasted chopped jalapeno peppers.

This recipe is a wonderful side dish to accompany any Mexican or Southwestern recipe.

Good corn bread isn’t difficult to make. Once you make it, this recipe will be on your list of favorites.

If you like this recipe, I’d love it if you would Pin it to Pinterest, Tweet about it, and Like it on Facebook. Share your own favorite recipes below. Thanks.

Subscribe to the site here and never miss a great recipe.

Try our cornbread with Taco Salad or Taco Soup.

Leave a Reply