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Name: Peppery Corn Bread
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 15
Cuisine: American
Ingredients: 2 c Flour; 1 md Red pepper; diced; 1 ts Baking soda; 1 md Onion; diced; 1 tb Salt; 2 1/2 c Buttermilk; 1 1/2 ts Coarsely ground pepper; 1/4 c Sugar; 4 lg Eggs; 1 cn (11 oz) whole kernel corn;; Salad oil; 2 1/2 c Yellow cornmeal; 1 tb Baking Powder

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INGREDIENTS

2 c Flour
1 md Red pepper; diced
1 ts Baking soda
1 md Onion; diced
1 tb Salt
2 1/2 c Buttermilk
1 1/2 ts Coarsely ground pepper
1/4 c Sugar
4 lg Eggs
1 cn (11 oz) whole kernel corn;
Salad oil
2 1/2 c Yellow cornmeal
1 tb Baking Powder

Servings

INSTRUCTIONS

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 Posted to recipelu-digest by RecipeLu on Mar 14, 1998

NOTES

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Peppery Corn Bread

2 c Flour
1 md Red pepper; diced
1 ts Baking soda
1 md Onion; diced
1 tb Salt
2 1/2 c Buttermilk
1 1/2 ts Coarsely ground pepper
1/4 c Sugar
4 lg Eggs
1 cn (11 oz) whole kernel corn;
 Salad oil
2 1/2 c Yellow cornmeal
1 tb Baking Powder

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>  Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Mar 14,  1998

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Nutrition

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Serving Size: 1 Serving (167g)
Recipe Makes: 15 Servings

Calories: 325
Calories from Fat: 69 (21%)

Amt Per Serving		% DV

	Total Fat 7.7g	10 %
	Saturated Fat 2.4g	12 %
	Monounsaturated Fat 2.8g
	Polyunsanturated Fat 1.2g
Cholesterol 283.6mg		87 %
Sodium 295.6mg		10 %
Potassium 230.7mg		6 %
Total Carbohydrate 49.8g		15 %
	Dietary Fiber 2g	8 %
	Sugars, other 47.9g
Protein 13.9g		20 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 325

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