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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 10 |
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This is an excellent veggie cornbread-when you bake it tumbleweeks come a-knockin' at your door. I think you will like it. Ingredients:
1 bell pepper (i just used the assorted halves i had leftover) |
1/2 chili pepper |
6 strips bacon (diced) |
10oz bag corn |
1/2 cup heavy cream |
1 cup buttermilk |
1/2 cup cheddar cheese |
1 egg |
1 egg white |
1/2 cup flour |
2 cups corn meal |
1 tbsp baking powder |
salt to taste |
cayenne pepper to taste |
1 bell pepper (i just used the assorted halves i had leftover) |
1/2 chili pepper |
6 strips bacon (diced) |
10oz bag corn |
1/2 cup heavy cream |
1 cup buttermilk |
1/2 cup cheddar cheese |
1 egg |
1 egg white |
1/2 cup flour |
2 cups corn meal |
1 tbsp baking powder |
salt to taste |
cayenne pepper to taste |
Directions:
1. Preheat the oven to 350f
2. place your baking dish in it to get hot.
3. Dice up the peppers and chili.
4. Cook the bacon off.
5. Add the peppers, chili, and corn and saute until tender.
6. Crush the corn with a fork and add the heavy cream and blend well. Let cool.
7. Mix the flour, salt, corn meal, baking powder and cayenne pepper. Mix the milk, cheese, and eggs to the bacon/corn mixture and add to the corn meal mixture.
8. Mix until blended.
9. Spread mixure into baking pan.
10. Bake at 350 for about 40 minutes, or until done
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