The best delicious Red Pepper And Dill Corn Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Red Pepper And Dill Corn Bread recipe today!
Hello my friends, this Red Pepper And Dill Corn Bread recipe will not disappoint, I promise! Made with simple ingredients, our Red Pepper And Dill Corn Bread is amazingly delicious, and addictive, everyone will be asking for more Red Pepper And Dill Corn Bread.
What Makes This Red Pepper And Dill Corn Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Red Pepper And Dill Corn Bread.
Ready to make this Red Pepper And Dill Corn Bread Recipe? Let’s do it!
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Nonstick vegetable oil spray
1/4 c Vegetable oil
1/2 c Chopped red bell pepper
1/2 ts Dried crushed red pepper
1 lg Garlic clove; pressed
1 1/4 c All purpose flour
1 c Yellow cornmeal
1 tb Baking powder
1 ts Baking soda
1/2 ts Salt
1 c Low-fat buttermilk
1 lg Egg
1 c Fresh corn kernels or
-frozen; thawed, drained
1/4 c Chopped fresh dill or 1 1/2
-tablespoon
; dried dillweed.
Preheat oven to 400F. Spray 9-inch-diameter cake pan with 1 1/2-inch-high
sides with nonstick vegetable oil spray.
Heat 1/4 cup vegetable oil in small skillet over medium heat. Add bell
pepper and crushed red pepper and saute until bell pepper is slightly
softened, about 3 minutes. Add garlic and stir 1 minute. Remove from heat;
cool slightly.
Mix flour, cornmeal, baking power, baking soda and salt in large bowl.
Whisk buttermilk and egg in medium bowl to blend; mix in bell pepper
mixture. Stir buttermilk mixture into dry ingredients. Mix in corn and
dill.
Place prepared cake pan in oven and heat 3 minutes. Carefully spoon batter
into hot pan. Bake until bread is golden and tester inserted into center
comes out clean, about 30 minutes. Cool in pan on rack 15 minutes. Turn out
bread. Cut into wedges.
Serves 10.
Yields
1 servings
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