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Recipes

Adapted from a recipe from Old Bale Grist Mill in St. Helena

Red pepper cheddar cornbread
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 melted butter or oil
2 beaten eggs
2 cups buttermilk
1/2 cup chopped red bell pepper
1/2 cup corn kernels (leftover, cut off the cob is great)
1/4 cup shredded cheddar cheese
Preheat oven to 400 degrees. Mix cornmeal, whole wheat flour, baking powder, salt, brown sugar and cayenne pepper in a bowl. Add butter, beaten eggs, buttermilk, red bell pepper, corn and cheese, and mix just until incorporated. Preheat a large, greased, cast-iron skillet until it is almost smoking hot, add batter and bake for 15 to 20 minutes until browned.