Specialty Of The House Cornbread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables | Breads | 8 | Servings | |
INGREDIENTS
| 1 1/4 | c | All purpose flour, sifted |
| 3/4 | c | Yellow cornmeal |
| 3 | T | Sugar |
| 1/2 | t | Salt |
| 1 | Egg | |
| 1 | c | Milk |
| 1/4 | c | Vegetable oil |
| 2 | T | Red bell pepper, chopped |
| 2 | T | Onion, chopped |
INSTRUCTIONS
Preheat oven to 400 and grease an 8 inch pan. In a mixing bowl, combine flour, cornmeal, sugar and salt. In a small bowl, beat egg with fork and add milk and oil. Pour into flour mixture and stir with fork until flour isjust moistened. Gently fold in red pepper and onion. Pour batter into greased pan. Bake 35-40 minutes until golden brown and wooden pick inserted in center comesout clean. This dish is nice when served warm. Recipe by: Quick 'n Easy--August 1997 Posted to MC-Recipe Digest V1 #839 by L979@aol.com on Oct 12, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 217
Calories From Fat: 76
Total Fat: 8.6g
Cholesterol: 25.7mg
Sodium: 173.2mg
Potassium: 113.7mg
Carbohydrates: 30.3g
Fiber: 1.5g
Sugar: 6.6g
Protein: 4.8g