Confetti Corn Bread
Preheat oven to 350 degrees
1 cup corn meal
1 cup unbleached white flour OR Whole Wheat pastry flour
1/2 tsp salt
2 TBSP brown sugar
1 tsp baking soda
1 tsp baking powder
1 cup buttermilk (or your choice milk plus 1 tsp vinegar, let curdle)
1 egg or equivalent egg replacement (EnerG Egg Replacer works very well)
2 TBSP butter or margarine
1/2 red bell pepper, chopped fine
Saute pepper in cast iron skillet in butter or margarine. Pour butter and peppers into small bowl, leave pan buttery.
Combine all dry ingredients. Separately, combine all wet ingredients (mixing egg into milk). Make a well in the center of the dry ingredients, pour in the wet ingredients and mix with a few quick strokes. Pour batter into buttery cast iron skillet and bake 25-30 minutes or until knife in center comes out clean.