Print

Zesty Cornbread Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Zesty Cornbread recipe combines the rich flavors of yellow cornmeal, buttermilk powder, and a blend of savory seasonings like taco or pizza seasoning with fresh diced red bell pepper and sweet corn kernels. Topped with a sprinkle of grated cheese, this cornbread offers a moist, flavorful twist on the classic, perfect as a side dish or snack. Baked to a golden brown, it’s easy to prepare and serves up to 16 delightful portions.

Ingredients

Dry Ingredients

  • 1 1/4 cups (170g) yellow cornmeal
  • 1 cup (120g) King Arthur Unbleached All-Purpose Flour
  • 1/4 cup (36g) buttermilk powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 2 tablespoons (25g) granulated sugar
  • 2 teaspoons pizza seasoning, taco seasoning, cumin, or mixed herbs

Wet Ingredients

  • 2 large eggs
  • 1 cup (227g) milk
  • 4 tablespoons (57g) butter, melted

Add-ins and Toppings

  • 3/4 cup (106g) diced red bell pepper (about half a large pepper)
  • 1 cup (113g) corn (roasted, fresh, or thawed frozen)
  • 1/4 cup (28g) grated cheese, optional, to sprinkle over the top

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 400°F (204°C). Grease a round scone pan or an 8″ x 8″ square baking pan to ensure the cornbread does not stick during baking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, buttermilk powder, baking powder, salt, sugar, and your choice of pizza seasoning, taco seasoning, cumin, or mixed herbs until well combined.
  3. Add Wet Ingredients: Beat in the eggs, milk, and melted butter to the dry ingredients, mixing until the batter is smooth and evenly integrated.
  4. Incorporate Vegetables: Gently fold in the diced red bell pepper and corn kernels to distribute them evenly throughout the batter without overmixing.
  5. Fill Baking Pan and Add Cheese: Scoop the batter into your prepared baking pan, spreading it evenly. If desired, sprinkle the grated cheese over the top for a cheesy crust.
  6. Bake: Place the pan in the preheated oven and bake for 20 to 22 minutes if using a scone pan, or 30 to 35 minutes for an 8″ x 8″ square pan. Bake until the cornbread is golden brown and a cake tester or toothpick inserted into the center comes out clean.
  7. Cool and Store: Allow the cornbread to cool before slicing. Store it at room temperature, tightly wrapped, for up to 5 days or freeze for up to 3 months for longer storage.

Notes

  • You can substitute the seasoning choice based on your preference, such as using taco seasoning for a Mexican flair or mixed herbs for a milder taste.
  • Use fresh, roasted, or thawed frozen corn according to what is available; roasted corn adds a nice smoky flavor.
  • Grated cheese topping is optional but adds a deliciously melty, savory crust.
  • For a dairy-free version, substitute milk and butter with plant-based alternatives and omit buttermilk powder.
  • Ensure not to overmix the batter to keep the cornbread tender and moist.
  • Store leftovers tightly wrapped to maintain moisture and prevent drying out.

Find it online: https://cookedbysarah.com/zesty-cornbread-recipe/