Nonstick vegetable oil spray
1/4 c Vegetable oil
1/2 c Chopped red bell pepper
1/2 ts Dried crushed red pepper
1 lg Garlic clove; pressed
1 1/4 c All purpose flour
1 c Yellow cornmeal
1 tb Baking powder
1 ts Baking soda
1/2 ts Salt
1 c Low-fat buttermilk
1 lg Egg
1 c Fresh corn kernels or
-frozen; thawed, drained
1/4 c Chopped fresh dill or 1 1/2
-tablespoon
; dried dillweed.
Preheat oven to 400F. Spray 9-inch-diameter cake pan with 1 1/2-inch-high
sides with nonstick vegetable oil spray.
Heat 1/4 cup vegetable oil in small skillet over medium heat. Add bell
pepper and crushed red pepper and saute until bell pepper is slightly
softened, about 3 minutes. Add garlic and stir 1 minute. Remove from heat;
cool slightly.
Mix flour, cornmeal, baking power, baking soda and salt in large bowl.
Whisk buttermilk and egg in medium bowl to blend; mix in bell pepper
mixture. Stir buttermilk mixture into dry ingredients. Mix in corn and
dill.
Place prepared cake pan in oven and heat 3 minutes. Carefully spoon batter
into hot pan. Bake until bread is golden and tester inserted into center
comes out clean, about 30 minutes. Cool in pan on rack 15 minutes. Turn out
bread. Cut into wedges.
Serves 10.
Yields
1 servings
