Submitted by Jane C.

Santa Fe Cornbread Quick Bread: Makes 1 loaf

Ingredients

  • 5 tablespoons olive oil
  • 2 onions finely sliced
  • 2 minced garlic cloves
  • 1 small diced red pepper
  • 1 small diced green pepper
  • 1/2 cup corn kernels
  • 1/2 cup chopped cilantro
  • 1 minced jalapeno pepper
  • 1 1/3 cup yellow cornmeal
  • 3/4 cup flour
  • 2 tablespoon sugar
  • 3 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/4 cups buttermilk
  • 2 large eggs

Method

Turn oven to 450 F. Using a 10 inch cast iron pan; spray some nonstick oil and set aside. In a small saucepan saute the onions, garlic, peppers, jalapeno and the corn with the olive oil for a few minutes or till tender. Add the cilantro and mix then set aside. Place the cast iron pan into the oven to get hot. In a bowl add the cornmeal, flour, sugar, salt, baking powder and baking soda. In a different bowl whisk together the eggs and buttermilk. Add the sauteed vegetables to the buttermilk. Make a well in the center of the flour and add the vegetable buttermilk mixture. Stir just till combined. Pour batter into the hot cast iron pan. Bake for about 20 minutes.