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Roasted Corn Bread

Buckeye Corn Bread flavored with roasted red peppers and roasted corn.

Roasted Corn Bread


1/2 cup onion, cut into slivers
1 tablespoon olive oil
1/4 cup roasted red pepper, diced
1/2 cup corn, roasted (see KITCHEN NOTE) and removed from cob
1 box Buckeye Corn Bread Mix
2 eggs
1/2 cup oil
1 cup milk

Cooking Instructions

Preheat oven to 375 F.

In a small mixing bowl, toss onion and oil until evenly coated. Spread onion slivers on nonstick baking sheet. Bake in oven for 5 minutes. Check for browning. Bake for an additional 5 to 8 minutes or until onions are brown and fragrant. Cool.

In a medium mixing bowl, combine onions, peppers, corn and cornbread mix. In a small bowl, whisk together eggs, oil and milk. Add egg mixture to cornbread mix. Stir until just combined and dry lumps are gone. Fill preheated, greased cornbread pan with batter. Bake for 15 minutes. Remove from pan and serve immediately.

Makes 16 wedges

Roasted Corn is made by removing the husk from corn cob. Spread butter on raw corn. Place corn cob on preheated grill. Roast corn, turning to be sure all sides are cooked. Roast until corn is evenly browned on all sides.

Equipment List

Mixing Bowls
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