1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon chili powder
1 egg
1 cup buttermilk
2 tablespoons canola oil
1/2 teaspoon crushed red pepper flakes
In a large bowl, combine the first seven ingredients. In another bowl, beat the egg, buttermilk and oil; stir into dry ingredients just until moistened; add pepper flakes. Pour into a greased 9-in. square baking pan.
Bake at 425 degrees for 14-16 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes. Cut into squares. Serve warm. Yield: 6 servings.
Categories: Sides & Salads Tags:
Photos:
cornbreadsq
Photo Credit: A Taste of Home