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Family Farming Specialty Peppers in the San Francisco Bay Area Since 1980

Red Pepper Cheddar Cornbread

This easy cornbread bakes up with crisp edges and a hint of spicy heat.

Serves 8

2 cups cornmeal
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons brown sugar (optional)
Cayenne pepper to taste (optional)
2 tablespoons butter or oil, melted
2 eggs beaten
2 cups buttermilk
1/2 cup red bell pepper, chopped
1/2 cup corn kernels (preferably fresh off the cob)
1/4 cup cheddar cheese, shredded

Preheat oven to 400 degrees.  Mix cornmeal, flour, baking powder, salt, brown sugar and cayenne pepper in a bowl.  In a separate bowl, mix butter, eggs, buttermilk, bell pepper, corn and cheese.  Preheat a large, greased cast-iron skillet by placing it in the oven until it is almost smoking hot. 

Meantime, add the moist ingredients to dry ingredients, and mix until just incorporated.  Pour batter into the hot skillet and bake for 15 to 20 minutes until browned.