Southwestern Cornbread

Name: Southwestern Cornbread
Ingredients: Nonstick cooking spray, for spraying muffin tin; 3 cups cornmeal; 2 tablespoons baking powder; 2 tablespoons sugar; 1 tablespoon red pepper flakes; 2 1/2 teaspoons kosher salt; 2 cups milk; 1/2 cup canola oil; One 14.75-ounce can cream-style corn; 1 cup grated sharp Cheddar; 1 cup finely diced yellow onion (about 1 small); 1/2 cup diced green bell pepper

12 ingredients

9 steps

Ingredients

Nonstick cooking spray, for spraying muffin tin
3 cups cornmeal
2 tablespoons baking powder
2 tablespoons sugar
1 tablespoon red pepper flakes
2 1/2 teaspoons kosher salt
2 cups milk
1/2 cup canola oil
One 14.75-ounce can cream-style corn
1 cup grated sharp Cheddar
1 cup finely diced yellow onion (about 1 small)
1/2 cup diced green bell pepper

Directions

1

Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with nonstick spray and place in the oven while you make the batter.
2

In a large bowl, combine the cornmeal, baking powder, sugar, red pepper flakes and salt.
3

Stir to combine.
4

Add the milk, oil and corn and stir until just combined.
5

Stir in the Cheddar, onions and green peppers and stir just until incorporated.
6

Carefully remove the hot muffin tin from the oven and ladle the batter into it.
7

Return to the oven and bake until a toothpick comes out clean, about 15 minutes.
8

Let cool 5 minutes.
9

Remove from the muffin tin and serve.