Zesty Cornbread

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Zesty Cornbread

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Published prior to 2008

Take plain cornbread to new heights by adding your own favorite herb or spice mixture.

1 1/4 cups (5 1/2 ounces) yellow cornmeal
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1/4 cup (1 1/4 ounces) buttermilk powder
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
2 teaspoons pizza seasoning, taco seasoning, ground cumin, or mixed herbs
2 large eggs
1 cup (8 ounces) milk
1/4 cup (2 ounces) melted butter
3/4 cup (2 to 3 ounces) diced red bell pepper (about half a large pepper)
1 cup (4 ounces) corn (roasted, fresh, or thawed frozen)
1/4 cup (1 ounce) grated cheese, to sprinkle over the top (optional)

Preheat the oven to 400°F. Grease a round scone pan, pig baker, or an 8" x 8" square pan.

Whisk together the cornmeal, flour, buttermilk powder, baking powder, salt, sugar, and seasoning. Beat in the eggs, milk, and melted butter. Stir in the diced pepper and corn.

Scoop the batter into the prepared pan, sprinkle with cheese, and bake for 20 to 22 minutes (in a scone pan) or 30 to 35 minutes (in a pig baker or 8" x 8" pan), until the bread is golden brown and a cake tester inserted in the center comes out clean. Remove from the oven and serve warm. Yield: 8 large or 16 small servings.


  • star rating 12/19/2011
  • utopia_mom from KAF Community
  • I've made this recipe a few times. I prefer it to the more cake-like recipes that call for more flour than cornmeal. It is very hearty with good texture and taste. I usually add the taco seasoning, but I have used the pizza seasoning as well and it all comes out delicious.