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Home -> Baked Goods -> Breads
Ingredients (view qty in metric system instead) 1 cup buttermilk 2/3 cup corn oil 3 large eggs 1 1/2 cups yellow or white corn meal 1 1/2 tsp. baking powder 1 tsp. salt 3/4 tsp. baking soda 12 ounce can kernel corn, drained 3 tbsp. half and half 1 small onion, peeled and chopped 1 small red bell pepper, cored, seeded and chopped 1 tsp. sugar 1 cup shredded Cheddar cheese Directions Preheat oven to 375 degrees. Butter a 9 inch baking pan. Stir together buttermilk, corn oil and eggs in a large bowl. Stir together corn meal, baking powder, salt and baking soda in another bowl. Stir corn meal into buttermilk mixture. Stir in corn and half and half. Mix in onion, red pepper and sugar. Pour half of the butter into the prepared pan. Sprinkle Cheddar over. Pour remaining batter over Cheddar. Bake about 40 minutes until corn bread is browned and springs back when touched. Cool slightly before cutting into squares. Serve warm. Serves 6 to 8. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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