Double Red Cornbread

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

Yield: Makes 9 servings
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 203
  • Calories from fat: 33%
  • Protein: 5.2g
  • Fat: 7.5g
  • Saturated fat: 4.1g
  • Carbohydrate: 29g
  • Fiber: 1.3g
  • Sodium: 453mg
  • Cholesterol: 64mg

Ingredients

  • 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

Preparation

  1. 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. 2. Scrape batter into a buttered 8-inch square pan and spread smooth.
  3. 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. 4. Cut bread into squares. Lift from pan with a slender spatula. Serve hot or cool.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Double Red Cornbread Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy