Rachael Ray's Cracked Corn And Pepper Squares Recipe

Spice up your weeknight dinner with Rachael Ray's irresistible Cracked Corn & Pepper Jack Squares! This recipe puts a zesty twist on traditional cornbread, combining a corn muffin mix with creamy pepper jack cheese and sweet corn for a delightful flavor explosion. These savory squares are incredibly easy to make and bake to golden perfection in under 30 minutes. Serve warm with a dollop of honey butter for the ultimate comfort food experience. A perfect side dish or even a satisfying snack!

Prep Time 10 mins
Cook Time 28 mins
Calories 199.3 kcal
Protein 13g
Rating 5.0 (1 Reviews)
Rachael Ray's Cracked Corn And Pepper Squares 34

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Rachael Ray's Cracked Corn And Pepper Squares

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How to Make Rachael Ray's Cracked Corn And Pepper Squares

  1. Preheat oven to 400°F (200°C).
  2. Grease an 8x9 inch square baking pan.
  3. In a medium bowl, combine 1 box (8.5 oz) corn muffin mix, 1 large egg, and 1/2 cup milk. Mix until just combined. Do not overmix.
  4. Stir in 1 cup shredded pepper jack cheese, 1 cup frozen corn, and 2 tablespoons chopped scallions (optional). Mix until just combined.
  5. Pour batter into the prepared pan and bake for 15-18 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
  6. Let cool slightly before cutting into squares. Serve warm with honey butter.

Nutrition Information (Approximate per serving)

Sodium

16 g

Sugar

22g

Fat

19g

Carbs

8g