Fiesta Cornbread
Servings: 12
Ingredients
- 2 egg
- 1/2 cup butter melted
- 1 - 15 oz can creamed corn
- 1 1/4 cup plain yogurt or 2 - 6 oz containers
- 1 1/2 cup corn meal
- 2 1/2 cups all-purpose flour*
- 1/2 cup sugar
- 1 tablespoon + 1 teaspoon baking powder
- pinch of salt
- 1/2 cup diced red pepper
- 1/2 cup diced green pepper
- 1/4 cup Lindsay Golden Greek Peppers
- 1/2 - 1 cup Mexican cheese
- sliced Lindsay Jalapeno Peppers and sliced Lindsay Sweet Banana Peppers
Instructions
- 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, 1/2 cup potato starch, and 1 teaspoon xanthan gum.