Cornbread with Rosemary and Red Pepper

By LLRedd

Calories per serving: 168

Ingredients

• 1 whole red pepper
• 1/2 cup self-rising flour
• 1 cup fine polenta (cornmeal)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 teaspoon dried or fresh rosemary leaves, chopped very fine
• 1/4 cup pitted black olives (optional)
• 2 medium free-range eggs
• 1 cup buttermilk
• 1 tablespoon honey

Details

Servings 8
Preparation time 15mins
Cooking time 50mins

Preparation

Step 1

Heat the loaf pan in 350 deg oven while the oven is warming up and you are preparing the recipe.

1. Put the red pepper (halved and middle removed) onto a baking sheet. Place under a hot grill, skin side up, for 10 minutes until the skin is blistered and blackened.

2. Remove the red pepper from the oven; immediately place it into a small plastic bag and steam for a further 5 minutes. Carefully peel the skin from the red pepper. Slice thinly and add to the mix.

3. Combine the self-rising flour, cornmeal, baking soda, salt and rosemary in a large mixing bowl. Set aside.

4. In a smaller bowl, whisk the eggs, buttermilk and honey with a fork until well combined. Mix into the dry ingredients, trying to avoid breaking up the peppers as much as possible. If you decide to add the pitted olives to the corn bread, now is the time. Just dice them up and add with the dry ingredients.

5. Take the hot pan out of the oven and brush over a little olive oil. Sprinkle with a little cornmeal all over and add in the bread mixture. This will prevent the bread from sticking to the base and sides.

6. Place in the middle of the oven and bake at 350 degrees for 35 to 45 minutes or until a skewer inserted into the bread comes out clean.