Enjoy this sweet-savory baked cornmeal bread - a perfect side dish to serve with chicken or beef pot pie.
Cheddar Pepper Cornbread
- Prep Time 15 min
- Total 40 min
- Ingredients 11
- Servings 12
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
Instructions
-
Step1Heat oven to 425°F. Spray 9-inch square pan with nonstick cooking spray.
-
Step2Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, cornmeal, baking powder, salt and cumin; mix well.
-
Step3In 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.
-
Step4Bake at 425°F. for 18 to 22 minutes or until toothpick inserted in center comes out clean. Serve warm.
Nutrition
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;Tips from the
Pillsbury Kitchens
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