Roasted Red Pepper and Feta Cornbread

By Lidey Heuck

Published Nov. 1, 2024

Roasted Red Pepper and Feta Cornbread
Armando Rafael for The New York Times. Food Stylist: Simon Andrews.
Total Time
50 minutes
Prep Time
15 minutes
Cook Time
35 minutes
Rating
5(295)
Comments
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While there’s nothing wrong with a pan of classic cornbread, this recipe makes for a fun twist when the occasion calls for something a little bit more festive. Jarred roasted red peppers not only add a pop of color, but also a juicy, vinegary tang that balances the richness of the cornbread and helps keep it moist and tender. The feta softens but doesn’t melt, leading to satisfying little pockets of cheese in each piece. Finally, thanks to the sour cream in the batter, this cornbread won’t dry out overnight. To make in advance, fully cool the cornbread, then cover with plastic wrap and store at room temperature for up to 24 hours before serving.

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Ingredients

Yield:9 to 12 pieces
  • 6tablespoons/85 grams unsalted butter, melted, plus more for greasing the pan
  • 1cup/240 grams sour cream
  • 1large egg
  • 1cup/130 grams all-purpose flour
  • 1cup/140 grams medium-grind cornmeal
  • ½cup/100 grams sugar
  • 1tablespoon baking powder
  • 1teaspoon kosher salt (such as Diamond Crystal)
  • ¼teaspoon crushed red pepper
  • ¾cup finely chopped or crumbled feta cheese (about 3½ ounces)
  • ⅓cup chopped jarred roasted red peppers
  • ⅓cup chopped scallions (about 2 scallions)
Ingredient Substitution Guide
Nutritional analysis per serving (10.5 servings)

269 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 1 gram dietary fiber; 11 grams sugars; 5 grams protein; 228 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

  5. Step 5

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

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Ratings

5 out of 5
295 user ratings
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Comments

David

@George Hebben Just to clarify, did you make it and dislike it, or is this more of a theoretical review?

Richard X

This recipe calls for sugar. If you don't like cornbread made with sugar, perhaps this recipe is not for you.

Sidney

Very good, easy to make. I halved the sugar and liked it better.

susan from Luxembourg

Good. Did not find it too sweet, as many others have commented. Did find the scallions overpowering. Will halve amount or omit next time.

Nicole A

I really liked the southwestern taste created by the combination of scallions, roasted red peppers, and feta. However, the batter was a bit clumpy and hard. The cornbread was also a little dry. Someone had mentioned using buttermilk to enhance the flavor and to create a more moist texture. I will probably try that next time.

Iskra

Mine did not bake through and was too sweet. What did I do wrong? I followed the recipe exactly…Any hints are welcome.

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