Double Red Cornbread

Notes: For bread that is sweeter and more tender, use the largest measure of sugar.


Makes 9 servings

Recipe from


Nutritional Information

Calories 203
Caloriesfromfat 33 %
Protein 5.2 g
Fat 7.5 g
Satfat 4.1 g
Carbohydrate 29 g
Fiber 1.3 g
Sodium 453 mg
Cholesterol 64 mg


1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons or 1/3 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon hot or sweet Hungarian paprika or regular paprika
2 large eggs
1 cup buttermilk
About 1/4 cup (1/8 lb.) cooled melted butter or margarine
3/4 cup chopped canned roasted red peppers


1. In a bowl, mix flour, cornmeal, sugar, baking powder, salt, and paprika. In another bowl, beat eggs to blend with buttermilk and 1/4 cup butter. Stir peppers into egg mixture mixture. Pour liquids into flour mixture and stir just until evenly moistened.

2. Scrape batter into a buttered 8-inch square pan and spread smooth.

3. Bake in a 400° oven until bread springs back when lightly pressed in the center and begins to pull from pan sides, about 30 minutes (25 minutes in a convection oven).

4. Cut bread into squares. Lift from pan with a slender spatula. Serve hot or cool.