Roasted Red Pepper and Feta Cornbread
Published Nov. 1, 2024
- Total Time
- 50 minutes
- Prep Time
- 15 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6tablespoons/85 grams unsalted butter, melted, plus more for greasing the pan
- 1cup/240 grams sour cream
- 1large egg
- 1cup/130 grams all-purpose flour
- 1cup/140 grams medium-grind cornmeal
- ½cup/100 grams sugar
- 1tablespoon baking powder
- 1teaspoon kosher salt (such as Diamond Crystal)
- ¼teaspoon crushed red pepper
- ¾cup finely chopped or crumbled feta cheese (about 3½ ounces)
- ⅓cup chopped jarred roasted red peppers
- ⅓cup chopped scallions (about 2 scallions)
Nutritional analysis per serving (10.5 servings)
269 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 1 gram dietary fiber; 11 grams sugars; 5 grams protein; 228 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 375 degrees. Grease an 8-by-8-inch baking pan with butter and line the bottom with parchment paper, leaving an overhang on two opposite sides so the baked cornbread will be easy to remove from the pan.
- Step 2
In a large bowl, combine the sour cream, egg and melted butter, whisking until smooth. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, salt and crushed red pepper.
- Step 3
Add the dry ingredients to the wet ingredients and mix until just combined. (Do not over-mix.) Add the feta, roasted red peppers and scallions and mix gently until just combined.
- Step 4
Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean.
- Step 5
Cool for at least 20 minutes in the pan before cutting into squares. Serve warm or at room temperature.
Private Notes
Comments
@George Hebben Just to clarify, did you make it and dislike it, or is this more of a theoretical review?
Very good, easy to make. I halved the sugar and liked it better.
This recipe calls for sugar. If you don't like cornbread made with sugar, perhaps this recipe is not for you.
Loved this. One eater didn't love the additions of red pepper, scallions and feta but he likes his food plain. I'd be curious to try reducing the sugar but this recipe will definitely make it into the rotation.
Amazing recipe- I didn’t have red peppers but did have a giant jar of sundried tomatoes instead oil so used those and not sure I’d try it any other way!
Delicious recipe. I roasted my own fresh red pepper from the farmer's market in the convection oven instead of using jarred, but followed the recipe exactly otherwise. Will definitely make this again, but might try using half the sugar just to cut back the sweetness a bit. I'm from New England originally and sugar in cornbread is definitely a thing there, I believe it's sometimes called Yankee Cornbread.
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