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Cheddar Pepper Cornbread

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Cheddar Pepper Cornbread
  • Prep 15 min
  • Total 40 min
  • Ingredients 11
  • Servings 12
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Enjoy this sweet-savory baked cornmeal bread - a perfect side dish to serve with chicken or beet pot pie.
Updated Jan 24, 2011

Ingredients

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1 cup skim milk
  • 1/4 cup honey
  • 1/4 cup nonfat plain yogurt
  • 3 egg whites
  • 1/2 cup chopped red bell pepper
  • 4 oz. (1 cup) shredded Cheddar cheese

Steps

  • 1
    Heat oven to 425°F. Spray 9-inch square pan with nonstick cooking spray.
  • 2
    Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, cornmeal, baking powder, salt and cumin; mix well.
  • 3
    In medium bowl, combine milk, honey, yogurt and egg whites; blend well. Stir in bell pepper and 1/2 cup of the cheese. Add milk mixture to dry ingredients; stir just until dry ingredients are moistened. (Batter will be lumpy.) Pour into sprayed pan. Sprinkle with remaining 1/2 cup cheese.
  • 4
    Bake at 425°F. for 18 to 22 minutes or until toothpick inserted in center comes out clean. Serve warm.

Tips from the Betty Crocker Kitchens

  • tip 1
    Honey helps make cornbread moist and tender. It also adds a sweet flavor that makes an interesting contrast to the spicy cumin.
  • tip 2
    This sweet-savory bread is nice to serve either with spicy chili, soup or with mildly sauced entrees like chicken or beef pot pie.

Nutrition Information

160 Calories, 4g Total Fat, 6g Protein, 24g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
160
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
2g
10%
Cholesterol
10mg
3%
Sodium
300mg
13%
Total Carbohydrate
24g
8%
Dietary Fiber
1g
4%
Sugars
8g
Protein
6g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
10%
10%
Calcium
15%
15%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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