White Cornbread with Chilies

White Cornbread with Chilies

Print Recipe

Yield

about 12 wedges

Difficulty

Easy

Prep Time

0:15

Bake Time

30 minutes

Rise Time

30 minutes

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Ingredients

1/4 cup butter OR margarine
1 cup white corn meal
1 cup all-purpose flour
1 (2-1/4 tsp.) envelope Fleischmann’s^® RapidRise^® Instant Yeast
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2-1/2 cups very warm buttermilk (120° to 130°F)
1 egg
1/2 cup finely chopped hot banana peppers
1/4 cup finely chopped onion

Directions

Melt butter in a 10-inch heavy cast iron skillet over low heat. Rotate the skillet slightly to coat the sides. Set aside.
Combine corn meal, flour, undissolved yeast, sugar, baking powder and salt in a large bowl. Add buttermilk, egg, peppers and onion; stir until well mixed. Pour into skillet.
Cover the skillet and let rise in a warm, draft-free place for 30 minutes or until almost doubled.
Preheat oven to 350°F. Bake the bread for 30 minutes or until a toothpick inserted in the center comes out clean.

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