Kwanzaa Corn Bread Squares
Red sweet pepper makes ordinary corn bread special for the festive table or buffer. If you prefer more heat, stir in a finely chopped jalapeno pepper in place of the sweet pepper.
Prep Time:
15 mins
Total Time:
35 mins
Servings:
9 servings
Ingredients
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1 cup all-purpose flour
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1 cup cornmeal
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2 tablespoons sugar
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1 tablespoon baking powder
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1/2 teaspoon salt
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2 eggs, beaten
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1 cup buttermilk
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1/4 cup cooking oil
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3/4 cup finely chopped red sweet pepper
Directions
1.
Preheat oven to 425 degrees F. Grease the bottom and 1/2 inch up the sides of a 9x9x2-inch baking pan; set aside. In a medium mixing bowl stir together flour, cornmeal, sugar, baking powder, and salt. Make a well in the center of the dry mixture; set aside.
2.
In a small mixing bowl combine the eggs, buttermilk, and cooking oil. Add egg mixture all at once to dry mixture. Stir just until moistened. Gently stir in chopped red sweet pepper. Spoon batter into the prepared pan.
3.
Bake for 20 to 25 minutes or until a wooden toothpick inserted near the center comes out clean. Serve warm. Makes 9 servings.
Nutrition information
Calories 197, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 48 mg, Sodium 306 mg, Carbohydrate 27 g, Fiber 2 g, Protein 5 g. Daily Values: Vitamin A 10%, Vitamin C 34%, Calcium 12%, Iron 8%.
Percent Daily Values are based on a 2,000 calorie diet
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