Of course we’re watching the Patriots play the Broncos, so to make an easy informal dinner I made the Taco Pockets with a salad and this cornbread.
I adapted this from my Martha Stewart Living Cookbook,p. 562; author, Martha Stewart; publisher, Clarkson Potter Publishers, an imprint of the Crown Publishing Group, an imprint of Random House, Inc.; ISBN 978-0-307-39382-1.
Sweet Red Pepper Cornbread – serves 8
1/4 cup vegetable shortening
1 cup flour + 1 teaspoon
1 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons salt
*1 teaspoon baking soda
*1 1/2 teaspoons baking powder
1 cup milk
1 sweet red pepper, diced small
*the recipe called for 2 teaspoons of baking soda, but I misread the recipe, hence the 1 teaspoon baking soda. Use the 2 teaspoons baking soda*
Place rack in center of oven and preheat to 425 degrees F.
Put shortening into an 8-inch cast-iron skillet and place into oven.
Place red pepper in a small bowl and place in oven for 2 minutes to warm slightly. Add 1 teaspoon of flour and completely toss; set aside.
In a medium bowl, whisk together remaining cup of flour, cornmeal, sugar, salt, and baking powder.
Combine pepper and cornmeal mixture. Mix thoroughly.
In a small bowl, whisk together the milk and eggs. Add to cornmeal mixture.
Mix until just combined. Mixture should be a little lumpy.
Carefully pour into the heated skillet.
Bake for 25 – 30 minutes.
I rate everything I bake on a scale of 1-4 with 4 being the best and this Sweet Red Pepper Cornbread earned 2 rolling pins.
It was a little dry and I think I messed it up because of the baking soda/powder confusion.
I was too preoccupied with the football game that was going to be on.
I need to focus more!
I think it could have been good. I did like the taste of it overall, especially the taste of the lard.
Haha, I guess I like the taste of melted shortening.
I only left it in the oven for 25 minutes, but as you can tell, it became a little browner than I think it should have, especially the bottom.
Next time, I’ll keep an eye on it when it’s been in for about 20 minutes and I also think making it the day an important football game isn’t on. (wink wink)
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Comments & Reviews
What a beautiful bread. WOW! I love that it is baked in a pan. Congrats on reaching your 440 so far. I’m sure you will be able to more than make it 🙂 Thank you for taking part in my toothpick challenge today! xx
Lynne @ 365 Days of Baking says
Thanks, Colleen! I will definitely be checking out your blog and your recipes!!
Best Cornbread says
Haven’t tried it yet with a red pepper, but sounds fun. Maybe I should also give it a try. Thanks for the idea.