Title: Peppery Corn Bread
Categories: To post, Cornbreads
Yield: 15 Servings

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

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
Posted to recipelu-digest by RecipeLu on Mar 14,
1998