| 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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