Courtesy of

Triple Pepper Cornbread

Contributed by: Chris WebAdmin. of

Green Peppers, jalapeños and cayenne peppers spice up tasty cornbread. Delicious served with your favorite hearty winter soup or chili.


  • 1 cup each, cornmeal and buttermilk 250 mL
  • 2 tbsp vegetable oil 30 mL
  • 2 eggs, lightly beaten
  • 1 cup all-purpose flour 250 mL
  • 2 tbsp granulated sugar 30 mL
  • 1 tsp each, baking powder and baking soda 5 mL
  • 1/2 tsp salt 2 mL
  • 1/8 tsp cayenne pepper 0.5 mL
  • 1 large green pepper, finely chopped 1
  • 1 jalapeño pepper, seeded and minced 1
  • 1/2 cup shredded Cheddar cheese 125 mL
  • 1/4 cup finely chopped onion 50 mL


In large bowl, combine cornmeal, buttermilk, oil and eggs; set aside for 10 minutes. In small bowl, combine flour, sugar, baking powder, baking soda, salt and cayenne pepper. Add dry ingredients to cornmeal mixture. Gently fold in peppers, cheese and onion. Pour batter into lightly greased 9-inch (23 cm) round cake pan. Bake at 400F (200C) for 20 to 25 minutes or until toothpick inserted in center comes out clean.

Serving Size: Makes 8 wedges

Find this page online at: