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Savory Loaded Cornbread

A deliciously moist cornbread filled with melted cheese, vibrant peppers, and green onions, perfect as a side dish or a main meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Baking, Side Dish
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
Wet Ingredients
  • 1 cup milk (or a dairy-free alternative)
  • 2 large eggs
  • ¼ cup vegetable oil (or melted butter)
Add-ins
  • 1 cup shredded cheese (cheddar, pepper jack, or your preferred choice)
  • 1 cup chopped bell peppers (any color you prefer)
  • ½ cup chopped green onions
  • 1 teaspoon paprika (optional for added flavor)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and grease a 9-inch cast iron skillet or baking dish.
  2. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt.
  3. In another bowl, combine the milk, eggs, and oil. Whisk these wet ingredients together until well-blended.
  4. Pour the wet ingredients into the dry ingredients and mix gently until just combined.
  5. Fold in the shredded cheese, chopped bell peppers, green onions, and paprika (if using).
  6. Transfer the batter into the greased skillet or baking dish.
Baking
  1. Spread the batter evenly and bake in the preheated oven for 20-25 minutes or until golden.
  2. Allow the cornbread to cool slightly before slicing. Serve warm and enjoy!

Notes

Store in an airtight container in the refrigerator for up to 4 days, and for longer storage, freeze for up to 3 months.