Fresh corn-and-pepper bread - country living
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Unsifted all-purpose flour |
| ⅔ | cup | Yellow cornmeal |
| ¼ | cup | Sugar |
| ½ | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 1 | cup | Buttermilk, warmed |
| ½ | cup | (1 stick) butter, melted |
| 1 | large | Egg |
| 1 | cup | Fresh or thawed, frozen whole-kernel corn |
| ½ | cup | Finely chopped sweet green pepper |
| 1 | tablespoon | Canned green chilies, chopped |
Directions
1. Heat oven to 350'F. Grease a 9-inch-round baking pan.
2. In large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt. In small bowl or 2-C measuring cup, combine buttermilk, butter, and egg.
3. Stir milk mixture into flour mixture just until combined. Gently fold in corn, chopped pepper, and chilies.
4. Spoon batter into greased pan and bake 40 to 45 minutes or until center springs back when lightly pressed with fingertip. Cool in pan on wire rack 15 minutes. Remove from pan and cool completely or use warm.
Country Living/May/91 Scanned & edited by Di Pahl & <gg>