Smoked Cheddar Cornbread with Scallions and Red Pepper
Elevate your cornbread game with this irresistible Smoked Cheddar Cornbread with Scallions and Red Pepper! Packed with the bold flavors of smoky cheddar cheese, the subtle sweetness of red bell pepper, and the fresh bite of scallions, this savory cornbread is a standout side dish for barbecues, chili nights, or holiday feasts. Made with a simple mix of pantry staples and baked to golden perfection in a cast-iron skillet, this recipe delivers moist, tender slices with a delightful cheesy crust. Quick to prepare in just 15 minutes, this easy-to-make classic is a true crowd-pleaser. Whether served warm with a pat of butter or paired with your favorite mains, this cheesy cornbread is sure to become your go-to for comfort food with a gourmet twist. Perfect for fans of savory baked goods and bold flavors!
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Recipe Information
Ingredients
- 1 cup Yellow cornmeal
- 1 cup All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 tablespoons Granulated sugar
- 1 cup Smoked cheddar cheese, shredded
- 1 cup Whole milk
- 4 tablespoons Unsalted butter, melted and cooled
- 2 Large eggs
- 3 Scallions, finely sliced
- 0.5 Red bell pepper, finely diced
Instructions
Preheat your oven to 400°F (200°C) and grease a 9-inch cast-iron skillet or baking dish.
In a large mixing bowl, combine the yellow cornmeal, all-purpose flour, baking powder, baking soda, salt, and granulated sugar. Whisk until evenly mixed.
Stir in the shredded smoked cheddar cheese, ensuring it’s evenly distributed throughout the dry mixture.
In a separate bowl, whisk together the milk, melted butter, and eggs until smooth and well combined.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix.
Fold in the sliced scallions and diced red bell pepper, mixing until evenly incorporated.
Pour the batter into the prepared skillet or baking dish and smooth the top with a spatula.
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 the cornbread from the oven and let it cool in the skillet for about 10 minutes before slicing and serving.
Serve warm with a pat of butter or as a side to your favorite chili or barbecue dish.
Nutrition Facts
Calories |
2268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.1 g | 137% | |
| Saturated Fat | 61.6 g | 308% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 4134 mg | 180% | |
| Total Carbohydrate | 265.7 g | 97% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 41.2 g | ||
| Protein | 73.1 g | 146% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 1212 mg | 93% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1136 mg | 24% | |
*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.
