Tuesday, July 7, 2015

Diann's Tomato, Pepper Cornbread

Having one of those days when you like to cook less and spend more time in the garden.  This will help you stay out of the kitchen longer.

Diann's Tomato, Pepper Cornbread

1. egg beaten
1 1/3 cups milk
1/4 cup cooking oil
2 cups self-rising buttermilk corn meal mix
1 large tomato chopped 
1 hot padron pepper minced

1. Heat oven to 450 F.  Grease 9 or 10  inch skillet.  Place in oven to heat skillet.
2. In a large bowl, combine all ingredients: mix well.  Pour batter into hot greased pan.
3. Bake at 450 F for 20 to 25 minutes or until golden brown.  When you take it out of the oven top with a dab of butter.

 Makes 6 to 8 servings

TIP:  You may like to make muffins.  This will make 12 to 16 muffin cups or cornsticks but lower the temp to 425 and cook 15 to 20 minutes.
The secret is to serve warm with melted cheddar cheese on top.
I like to place this to the side of a bowl with, cream of broccoli soup.

This is a healthy lunch for a fall day.

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