Best Green Olive And Red Pepper Corn Bread Recipes

PEPPERED CORNBREAD

Peppered Cornbread image

Pretty flecks of jalapeno and red peppers peek out from this golden cornbread. It has a mild flavor that appeals to most palates. -Ila Bray, Pelham, North Carolina

Provided by Taste of Home

Time 45m

Yield 16 servings.

Number Of Ingredients 14

Ingredients

1-1/2 cups cornmeal
1 tablespoon all-purpose flour
1 tablespoon sugar
2-1/4 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
2 large eggs, room temperature, lightly beaten
1 can (8-1/4 ounces) cream-style corn
1 cup buttermilk
2/3 cup vegetable oil
2 cups shredded cheddar cheese
1 medium sweet red pepper, chopped
2 jalapeno peppers, seeded and diced
4 to 5 green onions, chopped

Steps:

In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt and baking soda; set aside. In a small bowl, combine the eggs, corn, buttermilk and oil; stir into the dry ingredients just until blended. Fold in the cheese, peppers and onions. , Pour into a greased 13x9-in. baking dish. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cut into squares; serve warm.

Nutrition Facts : Calories 217 calories, Fat 15g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 368mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

RED BELL PEPPER CORN BREAD

Red Bell Pepper Corn Bread image

Categories Bread Dairy Pepper Bake Low Fat Vegetarian Bon Appétit

Yield Serves 16

Number Of Ingredients 12

Ingredients

1 1/2 cups yellow cornmeal
1/2 cup all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons pepper
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cumin
1 1/2 cups buttermilk
2 eggs, beaten to blend
2 tablespoons canola oil
1 red bell pepper, chopped

Steps:

Preheat oven to 425°F. Butter 8-inch square baking pan. Mix first 8 ingredients in large bowl. Mix buttermilk, eggs and oil in medium bowl. Add to dry ingredients. Add bell pepper and stir until just mixed. Spread in prepared pan. Bake until firm to touch, about 40 minutes. Serve corn bread hot, warm or at room temperature.

CORN BREAD WITH BASIL, ROASTED RED PEPPERS AND MONTEREY JACK CHEESE

Corn Bread with Basil, Roasted Red Peppers and Monterey Jack Cheese image

Categories Bread Cheese Pepper Bake Basil Cornmeal Corn Bon Appétit

Yield Serves 12

Number Of Ingredients 14

Ingredients

8 tablespoons (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 cup chopped onion
1 3/4 cups yellow cornmeal
1 1/4 cups all purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1 1/2 cups buttermilk
3 large eggs
1 1/2 cups (lightly packed) grated Monterey Jack cheese with jalapeños (about 6 ounces)
1 1/3 cups frozen corn kernels, thawed, drained
1/2 cup drained chopped roasted red peppers from jar
1/2 cup chopped fresh basil

Steps:

Preheat oven to 400°F. Butter 9x9x2-inch baking pan. Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and sauté until tender, about 10 minutes. Cool.
Mix cornmeal and next 5 ingredients in large bowl. Add 7 tablespoons butter and rub in with fingertips until mixture resembles coarse meal. Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir until blended. Mix in cheese, corn, red peppers, basil and onion. Transfer to prepared pan.
Bake corn bread until golden and tester inserted into center comes out clean, about 45 minutes. Cool 20 minutes in pan on rack. (Can be prepared 8 hours ahead. Cool completely. Cover loosely with foil and let stand at room temperature. If desired, rewarm in 350°F oven about 10 minutes.)
Cut corn bread into squares.

GREEN OLIVE AND RED PEPPER CORN BREAD

Green Olive and Red Pepper Corn Bread image

From "the Greek Vegetarian" by Kochilas. She says that although cornbread is not thought of as being traditional in Greek cooking, there are several recipes for sweet and savory corn breads that come from the northwest part of Greece. This particular recipe was "born in the bread bakeries of Athens".

Provided by Carolyn Haas @Linky1

Categories Savory Breads

Number Of Ingredients 14

Ingredients

1 cup(s) all purpose flour
1 1/2 cup(s) coarse yellow cornmeal
1 teaspoon(s) salt
2 teaspoon(s) baking powder
1 teaspoon(s) oregano
1/2 teaspoon(s) ground black pepper
1 cup(s) milk - room temperature
1/4 cup(s) olive oil
1 - egg, slightly beaten
1 1/2 cup(s) cracked green olives, pitted and coarsely chopped
1/2 cup(s) coarsely chopped roasted red peppers ( about 2 medium peppers)
2 tablespoon(s) seeded, chopped pickled peperoncini
1/2 cup(s) crumbled feta
- butter, olive oil or spray to oil pan

Steps:

Grease 12-inch round ovenproof pie plate. Preheat oven to 375ºF.
In a large bowl, combine flour, cornmeal, salt , baking powder, oregano, and pepper. Mix well and make a well in center. Add milk, olive oil, egg, olives, peppers and feta and mix vigorously until thick batter forms.
Pour batter into prepared pan. Bake for 35-40 minutes,until cornbread starts to pull away from the rim of the pan. Cool in pan. Flip out onto inverted plate and then flip again so mounded side is on top. Serve immediately.