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Cubanelle Cornbread
Recipes
Cubanelle Cornbread
8 servings
30 minutes total

Ingredients

  • 2 oz sharp cheddar cheese
  • Cooking spray
  • 1 medium cubanelle pepper
  • 1 (8.5 oz) box corn muffin mix
  • 1 large egg (or ¼ cup egg substitute)
  • ⅓ cup whole milk

Prep

  • Preheat oven to 400°F. Coat 9-inch-round cake pan with spray.
  • Remove stem and seeds from pepper; cut pepper in half.

Steps

    1. Preheat oven to 400°F. Shred cheese (½ cup). Coat 9-inch-round cake pan with spray. Cut pepper in half lengthwise, discarding stem and seeds. Place pepper halves on baking sheet; bake 8–10 minutes until softened. Let stand to cool, then chop finely.
    2. Prepare corn muffin batter following package instructions (using listed egg and milk). Stir in peppers and cheese until well blended.
    3. Transfer batter to prepared pan; bake 12–15 minutes until golden. Let stand 3–4 minutes to cool. Slice and serve.

Amount per ⅛ recipe serving: Calories 170, Total Fat 7g, Sat Fat 3.5g, Trans Fat 0g, Chol 35mg, Sodium 320mg, Total Carb 23g, Fiber 1g, Total Sugar 7g, (Incl. 5g Added Sugars), Protein 4g, Vitamin D 0%, Calc 8%, Iron 6%, Potassium 2%