Name: Red Bell Pepper Corn Bread
Yield: Serves 16
Ingredients: 1 1/2 cups yellow cornmeal; 1/2 cup all purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1 1/2 teaspoons pepper; 1 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon ground cumin; 1 1/2 cups buttermilk; 2 eggs, beaten to blend; 2 tablespoons canola oil; 1 red bell pepper, chopped

This flavorful bread uses just a tad of canola oil instead of lots of butter.

Recipe information

Yield
Serves 16

Ingredients

1 1/2 cups yellow cornmeal

1/2 cup all purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1 1/2 teaspoons pepper

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cumin

1 1/2 cups buttermilk

2 eggs, beaten to blend

2 tablespoons canola oil

1 red bell pepper, chopped

Preparation

Preheat oven to 425°F. Butter 8-inch square baking pan. Mix first 8 ingredients in large bowl. Mix buttermilk, eggs and oil in medium bowl. Add to dry ingredients. Add bell pepper and stir until just mixed. Spread in prepared pan. Bake until firm to touch, about 40 minutes. Serve corn bread hot, warm or at room temperature.

Nutrition Per Serving

Per serving: calories

110; fat

3 g; sodium

278 mg; cholesterol

28 mg

#### Nutritional analysis provided by Bon Appétit

TagsBread Southwestern American Bell Pepper Vegetable Cornmeal Flour Side Dinner Lunch Nut Free Vegetarian Easy Baking Bon Appétit

Recipe notes

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