Cheesy Cornbread with Roasted Peppers
Sink your teeth into the irresistible flavors of Cheesy Cornbread with Roasted Peppers, a savory twist on a classic comfort food. This moist and fluffy cornbread is elevated with the perfect blend of sharp cheddar and creamy Monterey Jack cheeses, while smoky roasted red peppers and mild green chilies add a pop of bold, zesty flavor. A hint of fresh cilantro rounds out the dish with a refreshing herbal note, though it's optional for those who prefer a simpler palette. Prepared in just 15 minutes and baked to golden perfection in your favorite skillet or baking dish, this hearty side pairs beautifully with chili, barbecue, or a steaming bowl of soup. Whether served warm with a pat of butter or enjoyed straight from the pan, this cheesy cornbread recipe is guaranteed to be the star of your next meal. Perfect for weeknight dinners, potlucks, or holiday spreads, it’s a crowd-pleasing treat you’ll want to make again and again!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Cornmeal
- 1 cup All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 2 tablespoons Sugar
- 2 large Eggs
- 1 cup Buttermilk
- 4 tablespoons Unsalted butter, melted
- 1 cup Cheddar cheese, shredded
- 0.5 cup Monterey Jack cheese, shredded
- 1 medium Roasted red bell pepper, diced
- 2 tablespoons Green chilies, diced
- 2 tablespoons Fresh cilantro, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease an 8-inch square baking dish or a similarly sized cast-iron skillet.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and sugar until well combined.
In a separate bowl, whisk together the eggs, buttermilk, and melted butter until smooth.
Gradually mix the wet ingredients into the dry ingredients until just combined. Do not overmix; the batter should be slightly lumpy.
Gently fold in the shredded cheddar cheese, shredded Monterey Jack cheese, diced roasted red bell pepper, green chilies, and chopped cilantro (if using). Make sure the mix-ins are evenly distributed.
Pour the batter into the prepared baking dish or skillet, using a spatula to spread it evenly across the surface.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cornbread to cool for about 5 minutes before slicing and serving.
Serve warm with a dollop of butter or enjoy it on its own!
Nutrition Facts
Calories |
2704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.1 g | 163% | |
| Saturated Fat | 72.1 g | 360% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 693 mg | 231% | |
| Sodium | 4030 mg | 175% | |
| Total Carbohydrate | 310.5 g | 113% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 45.5 g | ||
| Protein | 91.3 g | 183% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 1584 mg | 122% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1410 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
