Buttermilk Pepper Corn Bread
|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)|
|Baking powder||2 Teaspoon|
|Baking soda||3⁄4 Teaspoon|
|Buttermilk||2 Cup (32 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Egg whites||2 Large|
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.