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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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I just found this recipe in Vegetarian Times magazine. Recently, I have become a fan of cornbread, especially with bean or lentil soup. This is a spicy version that is easy to prepare. Ingredients:
1 1/3 cups yellow cornmeal |
2/3 cup flour |
2 teaspoons baking powder |
1/4 cup brown sugar |
1 teaspoon salt |
1/2 teaspoon baking soda |
1/4 teaspoon cayenne pepper |
1 2/3 cups buttermilk |
4 tablespoons butter, melted |
2 large eggs, lightly beaten |
1/2 cup diced bell pepper (any color) |
1 1/2 cups shredded cheese |
Directions:
1. Butter a 10-inch cast iron skillet or a round cake pan and place in oven. Preheat oven to 425 degrees.
2. Stir together cornmeal, flour, sugar, baking powder, salt, soda, and cayenne in a large bowl. Fold egg mixture (eggs and buttermilk lightly beaten) into cornmeal mixture until combined. Add bell pepper.
3. Pour batter into hot skillet/pan and bake 10 minutes, sprinkle cheese over top and bake 5 more minutes, or until done (toothpick in center comes out clean).
4. Remove from oven and cool 10 minutes. Serve cut in wedges or right out of the pan at the table.
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