Cumin-Pecan Corn Bread
Serves: 6
Luisa Champlin
1 January 1970
Based on User reviews:
43
Spice
50
Sweetness
57
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
All-Purpose Flour3 cup
Yellow Cornmeal2 tbsps
Sugar1.5 tsps
Cumin Seed1 tsp
Baking Powder3 tsp
Salt1 tsp
Cayenne Pepper1 cup
Milk1 cup
Vegetable Oil1 large
Egg1 large
Red Bell Pepper (chopped)2 cup
Pecan (chopped)Directions:
1
Preheat oven to 400°F
2
Grease 9-inch-diameter cake pan with 1 1/2-inch-high sides
3
Mix first 7 ingredients in large bowl
4
Whisk milk, oil and egg in small bowl to blend
5
Add milk mixture to dry ingredients and stir just until evenly moistened
6
Mix in red bell pepper and pecans
7
Pour batter into prepared pan
8
Bake bread until golden on top and tester inserted into center comes out clean, about 30 minutes
9
Serve warm or at room temperature
10
Preheat oven to 400°F
11
Grease 9-inch-diameter cake pan with 1 1/2-inch-high sides
12
Mix first 7 ingredients in large bowl
13
Whisk milk, oil and egg in small bowl to blend
14
Add milk mixture to dry ingredients and stir just until evenly moistened
15
Mix in red bell pepper and pecans
16
Pour batter into prepared pan
17
Bake bread until golden on top and tester inserted into center comes out clean, about 30 minutes
18
Serve warm or at room temperature