Sweet Pepper Buttermilk Corn Bread Muffins Recipe Video
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Ingredients
1¼ cups cornmeal
1 cup all-pupose flour
¼ cup Italian parsley, fresh, chopped
1½ tsp. baking powder
¼ tsp. sea salt
2 eggs
1½ cups buttermilk
2 Tbsp. butter, melted
½ cup Crescendo™ Sweet Pointed Peppers, chopped
Directions
Grease or line muffin cups with paper liners; set aside.
In large bowl, whisk together cornmeal, flour, parsley, baking powder, baking soda and salt.
In separate bowl, whisk together eggs, buttermilk and butter; pour over dry ingredients. Sprinkle with Crescendo™ peppers; stir until moistened. Spoon into prepared cups.
Bake in center of 400°F oven until tops are firm to the touch (about 25 minutes). Let stand for 2 minutes.
Serve warm or transfer to rack and let cool.
In large bowl, whisk together cornmeal, flour, parsley, baking powder, baking soda and salt.
In separate bowl, whisk together eggs, buttermilk and butter; pour over dry ingredients. Sprinkle with Crescendo™ peppers; stir until moistened. Spoon into prepared cups.
Bake in center of 400°F oven until tops are firm to the touch (about 25 minutes). Let stand for 2 minutes.
Serve warm or transfer to rack and let cool.
Editors Review
Look at this a corn bread recipe that is a perfect accompaniment to your salad or soup. The video is wonderfully presented and shares great information on the peppers. The recipe uses these raw sweet pointed peppers that would add the sweetness and crunch to the corn bread. Watch this video..it is so simple to make and enjoy!Chef
