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Ingredientes
- 1 med red bell pepper
- Â Â Solid vegetable shortening as needed
- 1 c. unbleached all-purpose flour
- 1 c. yellow cornmeal
- 2 Tbsp. sugar
- 2 tsp baking pwdr
- 3/4 tsp salt
- 1/2 c. buttermilk
- 1/2 c. canned creamed corn
- 1/4 c. unsalted butter - (1/2 stick) melted, and
- Â Â cooled slightly
- 1 lrg egg
- 1/2 tsp warm pepper sauce
- 2 x green onions trimmed, sliced
Direcciones
- Char bell pepper over gas flame or possibly in broiler till blackened on all sides. Enclose in paper bag 10 min. Peel and seed pepper; cut into 1/3-inch-wide strips. Set aside.
- Position rack in center of oven; preheat to 400 degrees. Generously coat 10-inch-diameter ovenproof skillet with vegetable shortening. Whisk flour, cornmeal, sugar, baking pwdr, and salt in large bowl to blend. Whisk buttermilk, creamed corn, melted butter, egg, and warm pepper sauce in medium bowl to blend. Add in buttermilk mix to dry ingredients and stir just till moistened. Transfer batter to prepared skillet. Arrange bell pepper strips in spoke pattern atop batter. Sprinkle with sliced green onions.
- Bake corn bread till tester inserted into center comes out clean, about 20 min. Cold 15 min. Serve corn bread hot from skillet.
- This recipe yields 6 servings.
- Comments: Here's the traditional southern way to bake and serve corn bread: right in the skillet. Using shortening to grease the pan produces a nice, brown crust.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 6 servings | |
| Calories 295 | |
| Calories from Fat 84 | 28% |
| Total Fat 9.53g | 12% |
| Saturated Fat 5.34g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 791mg | 33% |
| Potassium 173mg | 5% |
| Total Carbs 46.02g | 12% |
| Dietary Fiber 2.4g | 8% |
| Sugars 6.95g | 5% |
| Protein 6.48g | 10% |
