Red Peppers
Besler, Basil
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Red Pepper and Dill Corn Bread

"Hot out of the oven, [corn bread] reaches perfection in those few
heartbeats between the moment you get the butter slathered on
and the second it starts to fall apart as you take the first bite."
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Red Peppers
Li, Jay
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Red Pepper and Dill Corn Bread
Bon Appetit August 1995

Nonstick vegetable oil spray
1/4 cup vegetable oil
1/2 cup chopped red bell pepper
1/2 teaspoon dried crushed red pepper
1 large garlic clove, pressed
1 1/4 cups all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup low-fat buttermilk
1 large egg
1 cup fresh corn kernels or frozen, thawed, drained
1/4 cup chopped fresh dill or 1 1/2 tablespoons dried dillweed

Preheat oven to 400 degrees F. Spray 9-inch-diameter cake pan with
1 1/2-inch-high sides with nonstick vegetable oil spray. Heat 1/4 cup vegetable oil in small skillet over medium heat. Add bell pepper and crushed red pepper and sauté until bell pepper is slightly softened, about 3 minutes. Add garlic and stir 1 minute. Remove from heat; cool slightly.
Mix flour, cornmeal, baking powder, baking soda and salt in large bowl. Whisk buttermilk and egg in medium bowl to blend; mix in bell pepper mixture. Stir buttermilk mixture into dry ingredients. Mix in corn and dill. Place prepared cake pan in oven and heat 3 minutes. Carefully spoon batter into hot pan. Bake until bread is golden and tester inserted into center comes out clean, about 30 minutes. Cool in pan on rack 15 minutes. Turn out bread. Cut into wedges. Serves 10.

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