Corn Bread with Cheese and Peppers
- Grease the bottom and 1/2 inch up the sides of an 8x8x2-inch baking pan; set aside. In a large mixing bowl, stir together the flour, cornmeal, sugar, baking powder, and salt; set aside. In a medium mixing bowl combine the eggs, milk, and cooking oil or melted shortening. Add egg mixture all at once to dry mixture. Stir just until moistened. Stir in cheese and the peppers. Spoon batter into the prepared pan.
- Bake in a 425 degree F oven for 20 to 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool on a wire rack. Makes 8 or 9 servings.
From the Test Kitchen
Cool corn bread 10 minutes; remove from pan. Cool completely on wire rack. Wrap in foil and place in freezer container or freezer plastic bag. Seal, label and freeze up to 1 month. To reheat, bake frozen bread, wrapped in foil, in 300 degree F oven for 15 to 20 minutes or until warm.
Nutrition Facts (Corn Bread with Cheese and Peppers)
- Per serving:
- 222 kcal ,
- 9 g fat
- (2 g sat. fat ,
- 56 mg chol. ,
- 301 mg sodium ,
- 29 g carb. ,
- 1 g fiber ,
- 6 g pro.