Cornbread Bell Pepper Shortcakes include the best cornbread recipe ever; topped with sauteed peppers and onions in a tangy paprika sour cream yogurt sauce that will make you want to slap your pappy happy – (A Southern term that means, very tasty).
Cornbread Bell Pepper Cornbread Shortcakes
The recipe for the BEST EVER CORNBREAD was a find that I will forever be grateful. I began making this particular recipe many years ago and now consider myself a connoisseur of cornbreads, and I have not found any to compare. Just give it a try, it will quickly become a favorite in your recipe box as well. I dare you!
Note: This cornbread recipe is not my original recipe, and full recognition is given to the author in the recipe print out.
This somewhat particular dish was a favorite of my son’s while he was in grade school just a couple of years ago, (haha). This dish could be considered a completely balanced vegetarian dish and is one of my favorite cuisines. The first time I made it, my hubby was in shock that I was serving a meal without “meat.” Since then, he has broadened his horizons and has come to accept the fact that every good meal does not have to include “meat.” Even though I consider myself a carnivore, I no longer plan my meals around animal protein, but I plan them around vegetables and then add the protein to compliment the vegetables of the meal.
Diet Hint & Tip: For the most part, when choosing to plate my meals, I divide my plate in half for the vegetable selection and then in one-quarter for the protein selection and the last quarter for my grain selection, if any. Sometimes, I fill my plate three-quarter full of vegetables and the remaining one-quarter for the protein. I always try and include a Good Fat, as for me, if I do not get a sufficient amount of Good Fat for the day, I find myself snacking to fulfill a craving that many times can be satisfied with a Good Fat. For more about fats, read my teaching on Fats – the good, the bad and the ugly.
MMMMMMMM … Cornbread!
This recipe is so moist … wait … I’ll be right back. Running to get me some C-O-R-N-B-R-E-A-D!
The Cornbread recipe is what we chefs know as the Wet/Dry Method.
- Blend the dry ingredients
- Blend the wet ingredients
- Mix the two together and bake.
This cornbread can also be baked in cupcake papers which make for easy freezing if you have any left-overs.
Obviously, the cornbread becomes the shortcake and is topped with a sauteed onion and bell pepper yogurt dill sour cream sauce. It really is a delicious combination and easy!
Prep is the first step for all good cooks.
The bell peppers can be all red or a combination of your favorite. Sometimes, it depends on which ones look the best in the market or priced for sale. Your choice.
To prep, the bell peppers, cut off the top, cut off the bottom, then cut through one side of the pepper, top to bottom, to lay the pepper flat. Slide a knife flatly to cut out the membranes. Cut the long piece of pepper into slices.
Gather and measure out the ingredients.
Let’s Get To Cooking
Melt the butter over medium heat, add the onions and saute for 10 minutes, stirring often. The objective is to saute the onions until lightly translucent.
Add the peppers and spices to the onions. Cover with a lid to steam the peppers until soft; this will take around another 10 minutes. Stir every so often. Once the peppers reach the desired stage, add the sour cream and the yogurt, stirring to heat through. Taste and adjust the seasoning with salt and pepper. The last step, add a cup of milk, stir to incorporate with the sour cream and yogurt and heat through. I sometimes add more than a cup of milk as I want a thinner base for the peppers and onions that will soak into the cornbread when spooned on top.
Cornbread Bell Pepper Shortcakes
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Garnish the dish with a little sprinkle of paprika and little fresh dill weed. I didn’t have any fresh dill and didn’t want to run to the grocery, so I used what I had, which was parsley out of my window garden.
CORNBREAD BELL PEPPER SHORTCAKES
Cornbread Bell Pepper Shortcakes include the best cornbread recipe ever; topped with sauteed peppers and onions in a tangy paprika sour cream yogurt sauce.
- 1 yellow onion, thinly sliced or medium chop
- 3 medium bell peppers, thinly sliced
- ¼ cup unsalted butter
- ¼ teaspoon dried dill weed
- ½ teaspoon Kosher salt
- ¼ – ½ teaspoon freshly ground black pepper
- 1 teaspoon Paprika
- ¾ cup Greek Style yogurt, full fat, preferably, Fage
- ¾ cup sour cream, full fat
- 1 cup milk, more if desired
- Prep the onions and bell peppers. Measure out the remaining ingredients.
- Melt the butter in a medium-sized saute pan, over medium heat and saute the onion until slightly translucent. Stirring often for around 10 minutes.
- Add the bell peppers, salt, pepper, dill weed, and Paprika. Cover with the lid and steam for another 10 minutes, often stirring until the peppers are soft.
- Add the yogurt and sour cream. Stir to blend well and to heat through.
- Taste and adjust seasoning if needed.
- Add the milk and stir to incorporate and to heat through. Add more milk if consistency is still too thick to spoon over the corn bread.
- Garnish with a little Paprika and fresh dill weed if desired
Re-heat leftovers over medium-low heat adding more milk if needed.
Cornbread Bell Pepper Shortcakes are a delicious and satisfying dish. It may not be the most colorful, but the flavor makes up for that! Enjoy!
This is my all time find for the Best Cornbread Recipe Ever!Author: adapted recipe from Mollie Katzen / Moosewood Cookbook
- 1 cup yellow cornmeal, preferably Red Bob's Mill
- 1 cup unbleached all-purpose white flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon Kosher salt
- ¼ cup honey
- 1 cup buttermilk, full fat
- 1 large egg
- 3 tablespoons melted butter, extra to grease the pan
- Pre-heat the oven to 425 degrees. Grease an 8 x8 baking pan with soft butter.
- Whisk together the dry ingredients, cornmeal, flour, baking powder, baking soda, and salt. Set aside.
- Vigorously, whisk together the wet ingredients, honey, buttermilk, and egg.
- Stir the melted butter into the wet ingredients.
- Lightly mix the wet ingredients with the dry ingredients. Do not over mix. The batter should be nice and light as the baking powder and soda cause a slight rise.
- Pour the batter into an 8 x 8 baking pan.
- Bake for 15 minutes or until a toothpick or cake tester, inserted in the middle of the cornbread is clean when testing the center of the cornbread.
Store leftover cornbread in the refrigerator for two days or freeze for a couple of weeks in a ziplock bag.