CUMIN PECAN CORN BREAD

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Reference:

Bon App�tit, October 1995

Prep:

Active time: 15 min Start to finish: 1 1/4 hr (includes draining)

Servings:

Serves 8.

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Submitted by:

Foodie

Ingredients

cup all purpose flour

3/4

cup yellow cornmeal

tbsp sugar

1/2 tsp cumin seed

tsp baking powder

3/4

tsp salt

1/4

tsp cayenne pepper

cup milk

1/4

cup vegetable oil

large egg

1/2

large red bell pepper, chopped

2/3

cup chopped pecans

Directions

Preheat oven to 400°F. Grease 9-inch-diameter cake pan with 1 1/2-inch-high sides. Mix first 7 ingredients in large bowl. Whisk milk, oil and egg in small bowl to blend. Add milk mixture to dry ingredients and stir just until evenly moistened. Mix in red bell pepper and pecans. Pour batter into prepared pan. Bake bread until golden on top and tester inserted into center comes out clean, about 30 minutes. Serve warm or at room temperature.

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