Serve Easy Homemade Cornbread in under 40 minutes. This homemade cornbread studded with fresh corn kernels and red peppers is anything but ordinary!
What You Need
Original recipe yields 12 servings
1 cup each: cornmeal and flour
1 Tbsp. CALUMET Baking Powder
1/2 cup sugar
1 cup fresh corn kernels
3/4 cup KRAFT Mexican Style Finely Shredded Taco Cheese
1/2 cup chopped red pepper
1/4 cup butter, melted
1 cup buttermilk
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Let's Make It
Preheat oven to 400°F. Combine cornmeal, flour, baking powder and sugar in large bowl. Stir in corn, cheese and red pepper.
Beat egg in small bowl. Add butter and buttermilk; stir into corn mixture just until combined. Pour into greased 8-inch square baking pan.
Bake 25 to 30 min. or until light golden brown and toothpick inserted in center comes out clean.
Substitute 1/2 cup plain yogurt and 1/2 cup milk for buttermilk.
For different variations of the cornbread, try adding 2 Tbsp. Oscar Mayer Real Bacon Bits or toasted Planters Chopped Pecans.
How to Remove Corn Kernels from Cob
To remove kernels from an uncooked cob, hold cob firmly at an angle. Carefully cut down the ear (away from the body) with sharp knife, several rows at a time. Two medium ears equal about 1 cup kernels.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 30g
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.