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Buttermilk Pepper Corn Bread

Healthy.Eater's picture
Ingredients
  Olive oil 2 Teaspoon
  Yellow onion 1 Small, finely chopped
  Sweet green pepper 1 Small, cored, seeded and diced
  Sweet red pepper 1 Small, cored, seeded and diced
  Finely chopped jalapeno 1 Teaspoon (Pepper)
  Frozen corn kernels 1⁄2 Cup (8 tbs), thawed
  All purpose flour 1 3⁄4 Cup (28 tbs)
  Cornmeal 1 1⁄4 Cup (20 tbs)
  Sugar 2 Tablespoon
  Baking powder 2 Teaspoon
  Baking soda 3⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Buttermilk 2 Cup (32 tbs)
  Vegetable oil 1⁄4 Cup (4 tbs)
  Egg 1 Large
  Egg whites 2 Large
Directions

1 Preheat the oven to 375° F.
Lightly grease a 13"x9"x 3" baking pan and set aside.
In a 12-inch skillet, heat the oil over moderate heat.
Add the onion and saute, stirring frequently, for 5 minutes or until softened.
Add the green, red, and jalapeno peppers and saute, stirring frequently, 3 minutes longer.
Stir in the com and cook 1 minute more.
Remove from the heat and set aside.
2 In a large bowl, stirtogetherthe flour, cornmeal, sugar, baking powder, baking soda, and salt until well combined.
Stir in the pepper mixture.
With a mixing spoon, make a well in the center.
In a small bowl, stirtogetherthe buttermilk, oil, egg, and egg whites until well combined.
Pour this mixture into the well and stir until just combined.
3 Scrape the batter into the prepared pan.
Bake for 25 minutes or until a toothpick inserted in the center comesout clean.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Ingredient: 
Vegetable

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