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Sweet Pepper Buttermilk Corn Bread Muffins

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Ingredients
  Cornmeal 1 Cup (16 tbs)
  All purpose flour 1 Cup (16 tbs)
  Fresh italian parsley 1⁄4 Cup (4 tbs), chopped
  Baking powder 1 1⁄2 Teaspoon
  Sea salt 1⁄4 Teaspoon
  Eggs 2
  Buttermilk 1 1⁄2 Cup (24 tbs)
  Butter 2 Tablespoon, melted
  Sweet peppers 1⁄2 Cup (8 tbs), chopped (Crescendo, Pointed One)
Directions

Grease or line muffin cups with paper liners; set aside.
In large bowl, whisk together cornmeal, flour, parsley, baking powder, baking soda and salt.
In separate bowl, whisk together eggs, buttermilk and butter; pour over dry ingredients. Sprinkle with Crescendo™ peppers; stir until moistened. Spoon into prepared cups.
Bake in center of 400°F oven until tops are firm to the touch (about 25 minutes). Let stand for 2 minutes.
Serve warm or transfer to rack and let cool.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Taste: 
Savory
Method: 
Baked
Dish: 
Muffin
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pepper
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Look at this a corn bread recipe that is a perfect accompaniment to your salad or soup. The video is wonderfully presented and shares great information on the peppers. The recipe uses these raw sweet pointed peppers that would add the sweetness and crunch to the corn bread. Watch this video..it is so simple to make and enjoy!

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