Comida Kraft
Recipe Box

Spicy Cornbread

Prep Time
10
min.
Total Time
40
min.
Servings

18 servings

Green chilies and ground red pepper add zesty flavor to this moist cornbread laced with corn and bell pepper. Serve it alongside bowls of chili.

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What You Need

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Make It

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  • Preheat oven to 400°F. Mix dressing, chilies, eggs and ground red pepper in large bowl. Add remaining ingredients; mix just until moistened.
  • Pour into greased 13x9-inch baking pan.
  • Bake 25 to 30 minutes or until golden brown.

Jazz It Up

Add 1 cup KRAFT Shredded Cheddar Cheese to corn muffin mix.

Spicy Cornbread Muffins

Preheat oven to 400°F. Prepare as directed, spooning batter into 24 paper-lined muffin cups. Bake 15 to 20 minutes or until golden brown. Makes 2 dozen or 24 servings, 1 muffin each.

Note

If using 9-inch square baking pan, bake 30 minutes.

Servings

  • 18 servings

Nutritional Information

Serving Size 18 servings
AMOUNT PER SERVING
Calories 150
Total fat 6g
Saturated fat 1g
Cholesterol 25mg
Sodium 290mg
Carbohydrate 23g
Dietary fiber 2g
Sugars 2g
Protein 3g
% Daily Value
Vitamin A 8 %DV
Vitamin C 10 %DV
Calcium 8 %DV
Iron 6 %DV

* 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.

Ratings & Reviews

Rated 5 out of 5 by from I loved this recipe! I loved this recipe! Moist and delicious. I did substitute for the crushed red pepper a 1/2 tsp of generic mexican seasoning spice which gave it some flavor not just heat. Very good, will make it again soon!
Date published: 2003-01-26
Rated 5 out of 5 by from Loved this! Loved this! Easy & sooo tasty. I forgot to put the red pepper in & it didn't seem to matter. I also baked it in an iron skillet. This will be my go to cornbread recipe In the future.
Date published: 2008-01-12
Rated 4 out of 5 by from I've made a similar recipe. I've made a similar recipe. I didn't use the Miracle Whip, but I did use green peppers and little more sugar than the recipe on the corn meal box says. It's and EXCELLENT side dish!
Date published: 2004-12-29
Rated 5 out of 5 by from This was hands down the most awesome cornbread we have ever tasted! This was hands down the most awesome cornbread we have ever tasted! Moist, and just spicy enough. I added 2 tbsp sugar and used Cayenne pepper. Can't wait to make it again!
Date published: 2003-06-04
Rated 5 out of 5 by from We loved this recipe. We loved this recipe. I cook for small children and left out the hot pepper. It was still very flavorfull but not as spicy..
Date published: 2002-05-18
Rated 5 out of 5 by from Great! Great! Easy and very good. Used cumin and red pepper flakes and no red pepper and it was still amazing. Will make again!
Date published: 2008-03-17
Rated 4 out of 5 by from This recipe was fantastic. This recipe was fantastic. The texture was perfect and my daughter loved it. She is very fussy, but really loved this
Date published: 2002-10-04
Rated 5 out of 5 by from my daughter had a chili cook-off and made it ...it was very good...would make it again for sure. my daughter had a chili cook-off and made it ...it was very good...would make it again for sure.
Date published: 2008-10-21
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