Try this Red Pepper And Dill Corn Bread recipe, or contribute your own.
Suggest a better descriptionPreheat 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. Bon Appetit August 1995 Per serving: 1084 Calories (kcal); 61g Total Fat; (50% calories from fat); 18g Protein; 117g Carbohydrate; 187mg Cholesterol; 3849mg Sodium Food Exchanges: 7 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 11 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (715g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1706 | ||
Calories from Fat: 461 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51.2g | 68 % | |
Saturated Fat 7.7g | 39 % | |
Monounsaturated Fat 27.4g | ||
Polyunsanturated Fat 13.1g | ||
Cholesterol 229.4mg | 71 % | |
Sodium 2788.8mg | 96 % | |
Potassium 983.3mg | 26 % | |
Total Carbohydrate 264.8g | 78 % | |
Dietary Fiber 11.6g | 46 % | |
Sugars, other 253.2g | ||
Protein 44.1g | 63 % | |
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. |
Calories per serving: 1706
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