Red pepper and dill corn bread
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Nonstick vegetable oil spray | ||
| ¼ | cup | Vegetable oil |
| ½ | cup | Chopped red bell pepper |
| ½ | teaspoon | Dried crushed red pepper |
| 1 | large | Garlic clove; pressed |
| 1¼ | cup | All purpose flour |
| 1 | cup | Yellow cornmeal |
| 1 | tablespoon | Baking powder |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 1 | cup | Low-fat buttermilk |
| 1 | large | Egg |
| 1 | cup | Fresh corn kernels or frozen; thawed, drained |
| ¼ | cup | Chopped fresh dill or 1 1/2 tablespoon |
| ; dried dillweed. | ||
Directions
Preheat oven to 400F. Spray 9-inch-diameter cake pan with 1½-inch-high sides with nonstick vegetable oil spray.
Heat ¼ 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
Converted by MC_Buster.
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 ½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.