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White Cornbread with Chilies

White Cornbread with Chilies




about 12 wedges


1 hour 20 minutes


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  • 1/4 cup butter OR margarine
  • 1 cup white corn meal
  • 1 cup all-purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
  • 1/4 cup sugar
  • 2 teaspoons Fleischmann's® Baking Powder
  • 1/2 teaspoon salt
  • 2-1/2 cups very warm buttermilk (120° to 130°F)
  • 1 egg
  • 1/2 cup finely chopped hot banana peppers
  • 1/4 cup finely chopped onion



  1. Melt butter in a 10-inch heavy cast iron skillet over low heat. Rotate the skillet slightly to coat the sides. Set aside.
  2. Combine corn meal, flour, undissolved yeast, sugar, baking powder and salt in a large bowl. Add buttermilk, egg, peppers and onion; stir until well mixed. Pour into skillet.
  3. Cover the skillet and let rise in a warm, draft-free place for 30 minutes or until almost doubled.
  4. Preheat oven to 350°F. Bake the bread for 30 minutes or until a toothpick inserted in the center comes out clean.


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