The best delicious Peppery Corn Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Peppery Corn Bread recipe today!
Hello my friends, this Peppery Corn Bread recipe will not disappoint, I promise! Made with simple ingredients, our Peppery Corn Bread is amazingly delicious, and addictive, everyone will be asking for more Peppery Corn Bread.
What Makes This Peppery Corn Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Peppery Corn Bread.
Ready to make this Peppery Corn Bread Recipe? Let’s do it!
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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 recipelu@recipelu.com
Yields
15 Servings
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