Diced Sweet Pepper Corn Bread

Makes 1 loaf

1-1 / 2 cups cornmeal

1- 1 / 4 cups all-purpose flour

2 tablespoons sugar

1 envelope FLEISCHMANN’S RapidRise Yeast

1-1 / 2 teaspoons salt

1 cup milk

3 / 4 cup water

1 / 2 cup butter or margarine

2 large eggs

3 / 4 cup whole kernel corn, drained

1 / 2 cup sweet red and green pepper, diced and blanched

Directions
In a large bowl, combine 1-1 / 2 cups cornmeal, 1 / 2 cup all-purpose flour, sugar, undissolved yeast, and salt. Heat milk, water and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 / 2 cup all-purpose flour; beat 2 minutes at high speed. Stir in remaining flour, corn and pepper to make a stiff batter. Cover; let rest 10 minutes.

Stir batter down; turn into 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 400oF for 25 to 30 minutes or until done. Remove from pan; cool on wire rack.

Nutrition Information
Per Serving:
Serving size: 1 slice (1 / 16 of recipe)
Serving weight: 2.9 ounces (83 grams)
Calories 180; Total fat 7 g; Saturated fat 4 g; Cholesterol 45 mg; Sodium 270 mg; Carbohydrates 24 g; Dietary fiber less than 1 g; Sugars 3 g; Protein 4 g