| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | To post, Cornbreads | 15 | Servings | |
INGREDIENTS
| Salad oil | ||
| 1 | md | Red pepper; diced |
| 1 | md | Onion; diced |
| 2 1/2 | c | Yellow cornmeal |
| 2 | c | Flour |
| 1/4 | c | Sugar |
| 1 | tb | Salt |
| 1 | tb | Baking powder |
| 1 1/2 | ts | Coarsely ground pepper |
| 1 | ts | Baking soda |
| 4 | lg | Eggs |
| 2 1/2 | c | Buttermilk |
| 1 | cn | (11 oz) whole kernel corn; drained |
INSTRUCTIONS
1. In a 10 inch skillet over medium het in 2 Tbsp hot oil cook red pepper and onion until very tender. 2. Preheat oven to 400 degrees and great a 13 X 9 inch metal baking pan. 3. In a large bowl mix cornmeal, flour, sugar, salt, baking powder, pepper and baking soda. 4. In a medium bowl with a wire whisk beat eggs, buttermilka dn 1/3 cup salad oil until blended. 5. Stir buttermilk mixture, red pepper mixture, and corn into cornmeal mixture just until dry ingredients are moistened. 6. Spread batter evenly in a pan. Bake corn bread for 25-30 minutes until golden and a toothpick inserted into the center comes out clean. 7. Cut corn bread lengthwise into 3 strips, then cut each crosswise into 5 pieces. Serve warm or cool in pan on wire rack to serve later. Reheat if desired. Notes: Each serving: about 260 calories, 9 grams fat, 58 mg cholesterol, 645 mg sodium >From the recipe files of RecipeLu <recipelu@recipelu.com> Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Mar 14, 1998
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