Cheesy cornbread with peppers 3 eggs 1 Tablespoon sugar 1/2 cup or 120 ml oil 1 cup or 200 g Sweetcorn 1/4 Red Bell Pepper, cut small cubes 1/4 Green bell Pepper, cut small jcubes 1 cup or 200 g cooked and drained chopped bacon (cooled) 1 cup or 100 g grated Cheddar cheese 8 Tablespoons of milk (divided) 1 1/2 cups or 190 g All Purpose flour 1/2 tsp baking soda 1/2 tsp baking powder 1 Teaspoon Salt (reduce if your bacon is salty) 1 Teaspoon Black Pepper Instructions: 1. Place the sweetcorn in a blender or bowl, add 2 Tablespoons of milk, then blend or mash. You can puree until smooth, or just pulse to have a lumpy texture. I pulsed to leave chunks of sweetcorn. Chop the peppers and set aside. 2. In a mixer, add eggs, sugar, oil and mix for 5 minutes . Switch off mixer and using a wooden spoon, add the sweetcorn, bacon, red and green peppers and cheese. Combine well. Then add remaining 6 Tablespoons of milk. 3. In a separate bowl, mix together flour, baking soda and baking powder, salt & pepper then add that slowly to the wet mix and combine well. 4. Pour the batter into the lined bread pan and bake at 325 F / 170 C for 40 minutes. Test with a toothpick the center is cooked.
Posted on: Thu, 18 Sep 2014 22:33:47 +0000
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