Saturday, March 13, 2010

Spicy Cornbread

I don't usually look forward to Cornbread. To my palate it has always seemed a little bland and the one time I made it, it turned out a little dry and heavy. Recently, to go with a hearty chickpea stew, I decided to give it another go. I loosely followed Mark Bittman' s recipe and added a few things to liven it up. This time the cornbread turned out moist and delicious and didn't need copious amounts of butter. I even had a bit for breakfast a couple of days later and it was still good!


2 T Oil
1.5 C medium grind Cornmeal
0.5 C All purpose Flour
1.5 t Baking Powder
1 t Salt
1 T Sugar
1 Egg
1.25 C Milk
1 t Black Pepper
1 t Red pepper flakes
0.5 C Green Bell Pepper, diced
0.5 C Red Bell Pepper, diced

Combine dry ingredients in a bowl. Whisk together oil, egg, sugar and milk. Add to the bowl with the dry ingredients and mix well. Stir in diced bell pepper and red pepper flakes. Add a little more milk if the mixture seems too dense. Bake in 375F oven for 30 minutes or until the sides have pulled away from the pan.

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