Recipe Summary

Prep time: 10 mins
Cook time: 15 mins
Yield: 12 servings

Ratings & Reviews

Be the first to rate this recipe

This recipe is...

rich in grains

Meet Pete

Sign up for FoodFit's FREE newsletters

Get healthy recipes, nutrition information and fitness tips!

privacy policy Submit
Corn and Bell Pepper Cornbread
This recipe serves: 12  
nonstick cooking spray
1/2 cup flour
1 1/2 cups cornmeal
1 teaspoon salt
1 teaspoon sugar
1 tablespoon baking powder
3 large eggs,room temperature
1 1/4 cups low-fat milk,room temperature
8 tablespoons (one stick) unsalted butter, melted
1/4 cup diced red bell pepper
1/4 cup fresh or frozen corn kernels

Cooking Instructions
1. Preheat the oven to 400F. Coat a 9" x 9" pan with nonstick spray.

2. Sift the flour, cornmeal, salt, sugar and baking powder together in a mixing bowl. (This can be done the night before and kept covered on the counter.)

3. Stir in the eggs, milk, butter, corn kernels and red pepper with a wooden spoon until the dry ingredients are just moistened. Do not overmix.

4. Pour into the pan and bake until golden brown around the edges, about 15 minutes. The cornbread is done when a small knife inserted in the center comes out dry. Best when served warm from the oven.

Serving Size: 1 slice = 1/12 of cornbread

Nutritional Information
Number of Servings: 12
Per Serving
Calories 188 Carbohydrate 20 g
Fat 10 g Fiber 2 g
Protein 5 g Saturated Fat 6 g
Sodium 285 mg


This recipe can be personalized for your nutritional needs when you join the FoodFit Plan -- our healthy lifestyle program for lasting weight-loss.

FoodFit is a part of HealthCentral
© 1999- The HealthCentral Network, Inc., Copyright All Rights Reserved. Privacy Policy and Terms of Use