Red Bell Pepper Corn Bread
- Preparing Time: -
- Total Time: -
- Served Person: Serves 16
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 1/2 cups buttermilk
- 1 teaspoon ground cumin
- 2 tablespoons sugar
- 2 tablespoons canola oil
- 1/2 cup all purpose flour
- 1 1/2 teaspoons pepper
- 1 1/2 cups yellow cornmeal
- 2 eggs, beaten to blend
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. Per serving: calories, 110; fat, 3 g; sodium, 278 mg; cholesterol, 28 mg Nutritional analysis provided by Bon Appétit
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. Per serving: calories, 110; fat, 3 g; sodium, 278 mg; cholesterol, 28 mg Nutritional analysis provided by Bon Appétit
