Roasted Red Pepper Cornbread

Roasted Red Pepper Cornbread


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This moist and delicious recipe makes the perfect cornbread! It’s traditionally sweet and buttery with bursts of roasted red pepper. The bold flavor of the peppers upgrade this dish from plain to amazing!

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Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

1 serving


  • 2 C. cornmeal
  • 1 C. flour
  • 1 ½ C. buttermilk
  • 1 large red bell pepper
  • 1 stick butter, softened
  • ⅓ C. sugar
  • 2 eggs
  • 4 tsp. baking powder
  • 1 tsp. salt

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Preheat the oven to 400 degrees. If you have a gas oven, turn up the flame to high and char the pepper until it’s blackened (if you don’t have one then broil the pepper). Let it cool in a paper bag for 10 minutes and peel the pepper. Chop the pepper and set it aside. Whisk together the flour, cornmeal, salt, and baking powder. Add in the milk, sugar,butter, and eggs. Once it’s mixed well, fold in the pepper. Pour the batter into a prepared pan and bake the mix for 20 minutes until the bread is cooked through.

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