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Ingredients
| cornmeal: 1 1/2 cups |
| all-purpose flour (unsifted): 1/2 cup |
| granulated sugar: 2 Tbl |
| baking powder: 2 tsp |
| black pepper: 1 1/2 tsp |
| baking soda: 1 tsp |
| salt: 1 tsp |
| ground cumin: 1 tsp |
| buttermilk: 1 1/2 cups |
| eggs: 2 (beaten to blend) |
| canola oil - for salads, woks and light frying: 2 Tbl |
| red bell pepper: 1 pepper (chopped) |
Red Bell Pepper Corn Bread
Credit: Epicurious
User rating:
This flavorful bread uses just a tad of canola oil instead of lots of butter.
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Prep Time
min -
Cook Time
min -
Servings
16 serving(s)
Tags
Preparation
Preheat oven to 425°F. Butter 8-inch square baking pan. Mix first 8 ingredients in large bowl. Mix buttermilk, eggs and oil in medium bowl. Add to dry ingredients. Add bell pepper and stir until just mixed. Spread in prepared pan. Bake until firm to touch, about 40 minutes. Serve corn bread hot, warm or at room temperature.