Title: Specialty of the House Cornbread
Categories: Breads
Yield: 8 Servings

1 1/4 c All purpose flour; sifted
3/4 c Yellow cornmeal
3 tb Sugar
1/2 ts Salt
1 Egg
1 c Milk
1/4 c Vegetable oil
2 tb Red bell pepper; chopped
2 tb Onion; chopped

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