Fiesta Cornbread
Prep time:
5 mins
Cook time:
50 mins
Total time:
55 mins
Serves:
12
Ingredients
2 egg
½ cup butter, melted
1 - 15 oz can creamed corn
1¼ cup plain yogurt (or 2 - 6 oz containers)
1½ cup corn meal
2½ cups all-purpose flour*
½ cup sugar
1 tablespoon + 1 teaspoon baking powder
pinch of salt
½ cup diced red pepper
½ cup diced green pepper
¼ cup Lindsay Golden Greek Peppers
½ - 1 cup Mexican cheese
sliced Lindsay Jalapeno Peppers and sliced Lindsay Sweet Banana Peppers
Directions
Preheat oven to 350 degrees. Grease a 13 x 9 pan.
Combine eggs, butter, yogurt, and creamed corn in a medium bowl, stir well.
Add corn meal, flour, baking powder, sugar, and salt. Stir well.
Stir in red peppers, bell peppers, and Lindsay Golden Greek Peppers.
Pour the batter into the greased 13 x 9 pan.
Sprinkle cheese over the top. Arrange sliced Lindsay Jalapeno Peppers and sliced Lindsay Sweet Banana Peppers on the top.
Bake at 350 for 45 - 50 minutes or until an inserted knife comes out clean.
Notes
To make this cornbread gluten-free, replace the flour with 1 cup rice flour, 1 cup tapioca flour, ½ cup potato starch, and 1 teaspoon xanthan gum.
Recipe by
Premeditated Leftovers™
at https://premeditatedleftovers.com/?p=16181
3.5.3251