Yield: 8 servings
|2 cups||Unsifted all-purpose flour|
|2 cups||Yellow cornmeal|
|2 tablespoons||Baking powder|
|⅓ cup||Butter or margarine, melted|
|1 each||Large sweet red and green pepper, seeded and finely chopped|
|1 \N||Jalapeno pepper, seeded and finely chopped|
1. Heat oven to 375'F. Grease two 8 inch-square baking pans.
2. In large bowl, combine flour, cornmeal, sugar, baking powder, and salt. In 1-quart measuring cup or small bowl, beat milk, butter, and eggs until well blended. Stir milk mixture into flour mixture just until dry ingredients are moistened. (Mixture will be lumpy.) Fold in peppers.
3. Divide batter into greased pans. Spread to level surface. Bake 30 to 35 minutes or until surface is golden brown and toothpick inserted in center comes out clean. Cool pans 10 minutes on wire rack. Cut each pan of corn bread into quarters; serve warm.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary