| 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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