Watch this how to video to learn how to make classic, comforting corn bread for a dinner side dish, afternoon snack or quick breakfast.
These red pepper corn bread muffins are easy to bake and are sure to be a hit.
Ingredients for red pepper corn bread muffins:
1-1/4 cups (300 mL) cornmeal
1 cup (250 mL) all-purpose flour
1/4 cup (50 mL) chopped fresh coriander or parsley
1-1/2 tsp (7 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1-1/2 cups (375 mL) buttermilk
2 tbsp (25 mL) butter, melted
1/2 cup (125 mL) chopped sweet red pepper
Grease or line muffin cups with paper liners; set aside.
In large bowl, whisk together cornmeal, flour, coriander, baking powder, baking soda and salt. In separate bowl, whisk together eggs, buttermilk and butter; pour over dry ingredients. Sprinkle with red pepper; stir just until moistened. Spoon into prepared cups.
Bake in centre of 400°F (200°C) oven until tops are firm to the touch, about 25 minutes. Let stand in pan for 2 minutes. Serve warm or remove to rack to let cool. (Make-ahead: Store in airtight container for up to 24 hours or wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks.)
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