MOIST RED PEPPER CORNBREAD

Moist Red Pepper Cornbread image

The name of this recipe says it all-except how perfect they are for scooping up that last drop of soups and stews! -Katherine Thompson, Tybee Island, Georgia

Provided by Taste of Home

Time 45m

Yield 9 servings.

Number Of Ingredients 12

Ingredients

1 cup all-purpose flour
1 cup cornmeal
1/4 cup ground flaxseed
1 tablespoon sugar
2-1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs, room temperature
1-1/2 cups fat-free milk
1 tablespoon olive oil
1-1/2 cups frozen corn, thawed
1-1/2 cups shredded reduced-fat Colby-Monterey Jack cheese, divided
1/2 cup finely chopped sweet red pepper

Steps:

In a large bowl, combine the flour, cornmeal, flax, sugar, baking powder and salt. In a small bowl, whisk the eggs, milk and oil. Stir into dry ingredients just until moistened. Fold in the corn, 1 cup cheese and pepper., Transfer to an 11x7-in. baking pan coated with cooking spray. Sprinkle with remaining cheese. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 251 calories, Fat 8g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 563mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 12g protein.