Email to Susan Puckett      

Recipe Categories: Nan's HOME PAGEAPPETIZERS BREAD CAKESandPIES CANDY CASSEROLES COOKIES CROCKPOT DESSERTS ETHNIC FISHandSEAFOOD LOWFAT MARINADES MEATS MEXICANFOOD MUFFINS PASTA PASTRIES PAULADEEN POULTRY RHODES RICE RobertsRecipes SALADandDRESSING SANDWICHES SAUCES SECRETERECIPES SNACKS SOUPSandSTEWS TIPS TriedandTrue TRIEDFAVORITES VEGETABLES

Double Corn Bread




Source of Recipe


Cooking Light


Recipe Introduction


Yield: 9 servings (serving size: 1 (2 1


List of Ingredients








1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup low-fat buttermilk
1/2 cup frozen whole-kernel corn, thawed
1/2 cup diced red bell pepper
4 tablespoons butter or stick margarine, melted
1 large egg, lightly beaten
Cooking spray


Recipe




Preheat oven to 425°.
Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and next 5 ingredients (flour through baking soda) in a large bowl, and make a well in center of mixture. Combine buttermilk and next 4 ingredients (buttermilk through egg) in a bowl; add to flour mixture. Stir just until moist. Spoon batter into an 8-inch square baking pan coated with cooking spray. Bake at 425° for 20 minutes or until a wooden pick inserted in center comes out clean. Let stand 10 minutes.