Recipe - Peppery Corn Bread

Salad oil
1 md Red pepper; minced
1 md Onion; minced
2 One half cup Yellow cornmeal
2 cup Flour
One fourth cup Sugar
1 tablespoon Salt
1 tablespoon Baking powder
1 One half teaspoon Coarsely ground pepper
1 teaspoon Baking soda
4 lg Eggs
2 One half cup 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 2530 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 recipelu@recipelu.com
Posted to recipeludigest by RecipeLu recipelu@geocities.com on Mar 14,
1998