| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Quick bread, Tried and t | 4 | Servings | |
INGREDIENTS
| 2/3 | c | All-purpose flour |
| 1/3 | c | Yellow cornmeal |
| 1 | tb | Sugar |
| 1/2 | ts | Ground cumin |
| 1/2 | ts | Baking powder |
| 1/4 | ts | Baking soda |
| 1/8 | ts | Salt |
| 2 | tb | Chilled stick margarine; cut into pieces |
| 1/3 | c | Red bell pepper; diced -or- roasted red peppers, diced |
| 1/3 | c | Fat-free buttermilk |
INSTRUCTIONS
1. Preheat oven to 400 degrees. 2. Combine first 7 ingredients in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Add bell pepper and buttermilk; stir until just moist. 3. Pat dough into a 6-inch circle on a baking sheet coated with cooking spray, and cut into 4 wedges. Bake at 400 degrees for 20 minutes or until golden. Serve warm. NOTES : 1/15/97... easy to make and very nice flavor. I used the roasted pepper version and added a bit of minced parsley with the buttermilk. Recipe by: Cooking Light Nov./Dec. 1997 Posted to MC-Recipe Digest by "slt4@cornell.edu" <slt4@cornell.edu> on Feb 24, 1998
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