Tuesday, December 22, 2009
Life is getting busy around here, but I was excited to post this fun new cornbread recipe I found. We loved all the flavor and bright colors and thought it would go perfectly with a Mexican themed Christmas Eve dinner.
1 cup flour
1 cup cornmeal
3 Tbsp. sugar
1-1/4 tsp chili powder
1 tsp salt
1 cup milk
1/2 cup unsalted butter, melted
1 large egg
1 cup finely diced mixed peppers (I used 3/4 cup diced peppers and 1/4 cup sundried tomatoes)
Preheat the oven to 400° and grease an 8 or 9 inch square pan. Whisk dry ingredients together in a large bowl. In another bowl, whisk the milk, butter, and egg together. Pour the wet ingredients over the dry and gently stir until the batter is evenly moistened. Add the peppers and stir to combine.
Bake for about 25 minutes, or until a toothpick inserted in the cornbread comes out dry. Cool 15 minutes before serving. Enjoy!