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Stuffed Peppers Cornbread

Stuffed Peppers Cornbread is a delicious twist on traditional cornbread. This recipe combines the comforting texture of cornbread with the savory flavors of roasted green chiles and cheese. It’s easy to make and perfect as a side dish or a main meal. Whether you’re serving it at a family gathering or just enjoying it at home, this cornbread will surely be a hit!

Why Make This Recipe

There are many reasons to make Stuffed Peppers Cornbread. It’s simple and quick to prepare, making it perfect for busy weeknights. The ingredients are easily available and come together to create a flavorful dish that everyone will love. Additionally, it’s a great way to add some spice to your meal. The combination of cheese and chiles makes for a tasty treat that will warm you up on cold days.

How to Make Stuffed Peppers Cornbread

Ingredients:

1 cup cornmeal
1 cup buttermilk
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
1 cup shredded cheese (Monterey Jack or Cheddar)
1 cup diced roasted green chiles
1/2 teaspoon salt
1/4 cup chopped onion (optional)
1/4 cup vegetable oil

Directions:

Preheat your oven to 400°F (200°C). Grease a baking dish or skillet.
In a large bowl, mix the cornmeal, baking powder, baking soda, and salt.
In another bowl, whisk together the buttermilk, eggs, and oil.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Fold in the cheese, chiles, and onion if using.
Pour the batter into the prepared baking dish.
Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
Let cool slightly before serving. Enjoy your Stuffed Peppers Cornbread!

How to Serve Stuffed Peppers Cornbread

You can serve Stuffed Peppers Cornbread warm or at room temperature. It pairs well with soups, stews, or grilled meats. You can also enjoy it on its own as a comforting snack. For an extra touch, sprinkle some fresh herbs or additional cheese on top before serving.

How to Store Stuffed Peppers Cornbread

Store leftover Stuffed Peppers Cornbread in an airtight container in the refrigerator. It will last for about 3-4 days. If you want to keep it longer, you can freeze it. Wrap it tightly in plastic wrap, then place it in a freezer bag. It can be stored in the freezer for up to 3 months.

Tips to Make Stuffed Peppers Cornbread

For extra flavor, use a mix of different cheeses.
If you like it spicy, add more chiles or include diced jalapeños.
You can also add corn or diced bell peppers to the batter for additional texture and flavor.

Variation

You can make a vegetarian version by omitting the cheese or using plant-based cheese. For those who prefer less spice, use mild green chiles or none at all.

FAQs

1. Can I use regular milk instead of buttermilk?
Yes, you can use regular milk. For a buttermilk substitute, you can add 1 tablespoon of vinegar to regular milk and let it sit for a few minutes.

2. Can I make this recipe ahead of time?
Absolutely! You can mix the dry ingredients and wet ingredients separately and combine them just before baking.

3. What can I serve with Stuffed Peppers Cornbread?
This cornbread is great with chili, soup, or grilled meats. It also makes a tasty snack on its own!