Sweet Pepper Cornbread Muffins

Difficulty: Simple
Time: 25 minutes
Serves: 8

  • 1¼ cups cornmeal
  • 1 cup all-pupose flour
  • ¼ cup Italian parsley, fresh, chopped
  • 1½ tsp baking powder
  • ¼ tsp sea salt
  • 2 eggs
  • 1½ cups buttermilk
  • 2 Tbsp butter, melted
  • ½ cup Crescendo® Sweet Pointed Peppers, chopped

A simple yet delicious muffin recipe that uses our Crescendo® Sweet Pointed Peppers.


  1. Grease or line muffin cups with paper liners; set aside.
  2. In large bowl, whisk together cornmeal, flour, parsley, baking powder, baking soda and salt.
  3. In separate bowl, whisk together eggs, buttermilk and butter; pour over dry ingredients. Sprinkle with Crescendo® Sweet Pointed Peppers; stir until moistened. Spoon into prepared cups.
  4. Bake in center of 400°F oven until tops are firm to the touch (about 25 minutes). Let stand for 2 minutes.
  5. Serve warm or transfer to rack and let cool.*Make-ahead and store in airtight container for up to 24 hours or wrap individually in plastic wrap and freeze in an airtight container for up to 2 weeks.