Roasted Red Pepper Corn Bread

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Roasted Red Pepper Corn Bread Recipe

Photo: Jennifer Causey; Styling: Lindsey Lower


Roasted red peppers gives this sweet cornbread skillet an added southwestern-style kick of flavor -- and we're sure not complaining about that. Don't have buttermilk on hand? No problem. Whisk a little milk or water into plain yogurt or sour cream to thin until the consistency is buttermilk-like.


Serves 16 (serving size: 1 wedge)


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1 1/2 cups yellow cornmeal
1 cup all-purpose flour
2 1/2 tablespoons sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1 3/4 cups buttermilk
3 tablespoons unsalted butter, melted
1 large egg
1/3 cup chopped bottled roasted red bell peppers, rinsed and drained
1/4 cup grated onion
1 tablespoon unsalted butter


1. Preheat oven to 425°. Combine cornmeal, flour, sugar, baking powder, baking soda, and salt in a bowl. Combine buttermilk, 3 tablespoons melted butter, and egg in a bowl. Stir roasted red bell peppers and onion into buttermilk mixture. Stir buttermilk mixture into cornmeal mixture.

2. Place 1 tablespoon butter in a 10-inch cast-iron skillet; place skillet in oven 1 minute. Remove pan from oven; pour batter into pan. Bake at 425° for 25 to 28 minutes.

Created date

February 2016

Nutritional Information

Calories 125
Fat 4.6 g
Satfat 2.5 g
Monofat 1.2 g
Polyfat 0.4 g
Protein 3 g
Carbohydrate 18 g
Fiber 1 g
Cholesterol 22 mg
Iron 1 mg
Sodium 295 mg
Calcium 61 mg
Sugars 4 g