Saturday, May 28, 2011

BUTTERMILK CORN BREAD WITH PEPPERS

1 1/2 cups white or yellow cornmeal
1 tbsp all-purpose flour
1 tbsp sugar, optional
2 1/4 tsps baking powder
1/2 tsp salt
1/2 tsp baking soda
2 eggs, lightly beaten
1 can cream-style corn
1 cup buttermilk
2/3 cup canola oil
2 cups shredded cheddar cheese
1 medium red bell pepper, finely chopped
1 jalapeno pepper, seeded and chopped
4 large green onions, chopped

Preheat oven to 350 degrees.
Grease or spray a 9 x 13-inch baking pan; set aside.

In a mixing bowl, combine the cornmeal, flour, sugar (if using), baking powder, salt, and baking soda; set aside. Combine the eggs, corn, buttermilk, and canola oil; stir into the cornmeal mixture just until blended. Fold in the cheese, peppers and onions. Pour into the prepared baking pan and bake at 350 degrees for 30 to 35 minutes until done.

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