Pepper Cornbread
Ingredients
1 cup (250 mL) cornmeal
2/3 cup (150 mL) all-purpose flour
2 tablespoons (30 mL) sugar
2 teaspoons (10 mL) baking powder
1/2 teaspoon (2 mL) salt
1/8 teaspoon (.5 mL) baking soda
2 tablespoons (30 mL) butter
1 egg
1/3 cup (75 mL) sour cream or drained yogurt
3/4 cup (175 mL) milk
1/2 cup (125 mL) chopped red or green bell pepper
1 cup (250 mL) fresh or frozen corn kernels
Directions
In a medium-size bowl, sift together cornmeal, flour, sugar, baking powder, salt and baking soda. Melt butter in a 9-inch (23 cm) square baking pan in a 400°F (200°C) oven for 4 or 5 minutes, until pan is heated. Tilt pan until butter is evenly distributed.
In another bowl, whisk together egg, sour cream or yogurt, and milk; add mixture to dry ingredients, stirring quickly until just moistened (over-mixing toughens the cornbread). Fold in pepper and corn kernels.
Spoon batter in pan and bake for 20 to 25 minutes, or until cornbread is a golden colour and springs back when lightly pressed with a finger. Cool in pan for 5 minutes before serving. Makes 6 or 9 servings.