Savory Cornbread with Bell Peppers and Rosemary

Ingredients

Savory Cornbread with Bell Peppers and Rosemary

Want to learn how to bake a delicious and healthy dessert?  Then check out this recipe!  

Sauté Ingredients 

Dry Ingredients 

Wet Ingredients 

Wet Ingredients 

Preparation

1. Sauté chopped onion and chopped pepper in a heated skillet lightly coated with olive oil. Sauté approximately 2-4 minutes or until soft but not mushy. Set aside in a bowl.
2. Preheat oven 400°F.
3. Lightly coat a cast iron skillet with olive oil. Instead of a skillet, you can also loaf pan.
4. Mix the first five ingredients listed under Dry Ingredients, into a large mixing bowl.
5. One at a time, mix the ingredients listed under Wet Ingredients, into another large mixing bowl. After each ingredient is added whisk thoroughly. Add sautéed onion and red pepper to the wet ingredients and stir well. Then mix the wet ingredients with the dry ingredients and stir well. Pour the entire mixture into oiled cast iron skillet or oiled loaf pan. Sprinkle dried rosemary and garlic powder on top unbaked cornbread to enhance the savory flavor.
6. Place the skillet in preheated oven and bake for 20 to 25 minutes. If you are using a loaf pan, then bake for 20-30 minutes. Insert a wooden tooth pick into the middle of the cornbread, if it comes out clean, then you can be certain the cornbread is ready. Top will be Golden Brown

Serves 6 to 8

Mangia!