Description
This Cheesy Banana Pepper Cornbread is an easy and quick bake with simple pantry ingredients and bold pepper flavor. It is one of the best ideas for potluck tables and brunch boards because it slices neatly and feels cozy yet healthy enough to pair with salads soups chili or roasted chicken. Serve it for weeknight dinner meal prep holiday gatherings or a casual party when you want something warm cheesy and homemade.
Ingredients
- 1 cup Yellow cornmeal
- 1 cup All purpose flour
- 1 tablespoon Baking powder
- 2 tablespoons Granulated sugar
- 1 teaspoon Fine salt
- 2 Large eggs
- 1 cup Buttermilk
- 1/3 cup Melted butter
- 1 1/2 cups Shredded cheddar cheese
- 3/4 cup sliced Banana peppers
- 1/2 cup Corn kernels
Instructions
- Cornmeal and flour turn into a pale yellow dry mixture as baking powder and salt spread through it. The mixture looks loose and slightly sandy with tiny uneven specks instead of a flat smooth surface.
- Eggs and buttermilk change the dry mixture into a thick yellow batter with soft streaks remaining. Melted butter gives the surface a glossy look and the batter becomes heavier and slightly lumpy.
- Cheddar banana peppers and corn kernels create a chunky batter with bright yellow and green pieces throughout. The toppings are folded in unevenly so some cheese stays near the top and some peppers peek through the batter.
- The chunky batter moves into the baking dish and spreads into a thick uneven layer. Cheese strands and pepper slices sit at different depths and the surface looks bumpy and homemade.
- The batter rises into a golden cornbread with browned edges and melted cheese spots. Banana pepper slices sink slightly into the top while the center looks set and softly cracked.
- A single slice shows a tender yellow inside with corn kernels and melted cheddar pockets. The top has browned edges and uneven pepper pieces so the slice looks homemade and warm.
Notes
Pro Tips:
- Use drained banana peppers so the batter stays thick and the bread bakes with a tender crumb instead of soggy spots.
- Shred the cheese from a block when possible because it melts into better pockets through the cornbread.
- Let the baked cornbread rest before slicing so the cheesy crumb sets and the edges stay neat but still soft.
- Add a few pepper slices on top before baking so the finished dish clearly shows its tangy banana pepper flavor.
Storage: Store cooled Cheesy Banana Pepper Cornbread in an airtight container at room temperature for one day. For longer storage place it in the refrigerator for up to four days so the cheese and peppers stay fresh. Reheat slices in a warm oven until the edges feel lightly crisp and the center feels soft again. Freeze individual slices with parchment between them so you can pull out one piece whenever you need a quick side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dishes
- Cuisine: Southern inspired
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 105mg