Roasted Red Pepper and Feta Cornbread

Prep Time: 15 min Cook Time: 35 min Total Time: 50 min Servings: 9 to 12 pieces Source:

Ingredients

6 tablespoons/85 grams unsalted butter, melted, plus more for greasing the pan

1 cup/240 grams sour cream

1 large egg

1 cup/130 grams all-purpose flour

1 cup/140 grams medium-grind cornmeal

1/2 cup/100 grams sugar

1 tablespoon baking powder

1 teaspoon kosher salt (such as Diamond Crystal)

1/4 teaspoon crushed red pepper

3/4 cup finely chopped or crumbled feta cheese (about 3 1/2 ounces)

1/3 cup chopped jarred roasted red peppers

1/3 cup chopped scallions (about 2 scallions)

Directions

Heat the oven to 375 degrees. Grease an 8-by-8-inch baking pan with butter and line the bottom with parchment paper, leaving an overhang on two opposite sides so the baked cornbread will be easy to remove from the pan.

In a large bowl, combine the sour cream, egg and melted butter, whisking until smooth. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, salt and crushed red pepper.

Add the dry ingredients to the wet ingredients and mix until just combined. (Do not over-mix.) Add the feta, roasted red peppers and scallions and mix gently until just combined.

Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean.

Cool for at least 20 minutes in the pan before cutting into squares. Serve warm or at room temperature.

Nutrition

Trans Fat: 0 grams
Fat: 14 grams
Calories: 269
Saturated Fat: 8 grams
Unsaturated Fat: 4 grams
Sodium: 228 milligrams
Sugar: 11 grams
Fiber: 1 gram
Carbohydrate: 32 grams
Protein: 5 grams