This is a moist, easy, colorful and delicious cornbread. Roasting the corn adds a little nuttier flavor and the red bell pepper adds a nice color and flavor.
06Quickly stir in hot sautéed corn and onion mixture, just mixing in slightly.
07Pour into 8” x 8” buttered baking dish.
08Bake at 350º for 15 minutes.
09Remove cornbread, turn off oven, drizzle cornbread with honey and put back in hot oven for 5 minutes (If you prefer not to use honey just bake for a total of 20 minutes).
10Remove from oven and let stand for 10 minutes before serving.
11Note: you may want to use 1½ cups frozen corn in place of the canned corn; just use 1/4 cup milk in place of the 1/4 cup reserved corn liquid.