Title: Specialty of the House Cornbread
Categories: Bread
Yield: 8 Servings

1 1/4	c	All purpose flour; sifted
3/4	c	Yellow cornmeal
3	tb	Sugar
1/2	ts	Salt
1		Egg
1	c	Milk
1/4	c	Vegetable oil
2	tb	Red bell pepper; chopped
2	tb	Onion; chopped

Preheat oven to 400 and grease an 8 inch pan. In a mixing bowl, combine flour, cornmeal, sugar and salt. In a small bowl, beat egg with fork and add milk and oil. Pour into flour mixture and stir with fork until flour isjust moistened. Gently fold in red pepper and onion. Pour batter into greased pan. Bake 35-40 minutes until golden brown and wooden pick inserted in center comesout clean. This dish is nice when served warm.

Posted to MM-Recipes Digest V4 #7 by KDYJ46A JERRY GILBERT Time: 7:03 PM on Sep 21, 1997

Recipe by: Quick 'n Easy--August 1997

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