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
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|Serving Size: 1 Serving (167g)|
|Recipe Makes: 15 Servings|
|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 %|
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Calories per serving: 325
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