Use this cornbread recipe to make Hearty Cornbread from scratch! When you're done, you'll definitely want to share this cornbread recipe with a friend.
What You Need
Original recipe yields 8 servings
1 cup cornmeal
1 cup flour
1 Tbsp. CALUMET Baking Powder
1/2 tsp. salt
1 pkg. (8 oz.) KRAFT Shredded Monterey Jack Cheese, divided
1 cup milk
1/4 cup (1/2 stick) butter or margarine, melted
1 medium green pepper, cut into rings
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Let's Make It
Preheat oven to 425°F. Mix cornmeal, flour, baking powder and salt in large bowl; stir in 1 cup of the cheese. Beat egg lightly in medium bowl with wire whisk. Add milk and butter; beat until well blended. Add to cornmeal mixture; mix just until moistened.
Pour into greased 9-inch round cake pan. Sprinkle with remaining cheese; top with pepper rings.
Bake 20 to 25 min. or until golden brown.
Serve with a crisp mixed green salad or steamed vegetable and lean fish, meat or poultry.
How to Mix Quick Breads
Use a light touch when mixing quick bread batter. Gently stir just until dry ingredients are moistened. Any lumps will disappear during baking. Overstirring creates a dense, tough texture.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.