Ranch Cornbread
Yield
8 servingsPrep
20 minCook
30 minReady
50 minLow Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cornmeal
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 | tablespoon |
baking powder
plus 1 teaspoon |
|
| 2 | tablespoons |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 1 ½ | cups |
milk
|
|
| 2 | large |
eggs
beaten |
|
| ½ | cup |
ham
cooked, diced |
*
|
| ½ | cup |
cheddar cheese, very old, sharp
|
*
|
| ½ | cup |
sweet red bell peppers
chopped |
*
|
| ¼ | cup |
pimentos
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cornmeal
|
|
| 237 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
plus 1 teaspoon |
|
| 3E+1 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 355 | ml |
milk
|
|
| 2 | large |
eggs
beaten |
|
| 118 | ml |
ham
cooked, diced |
*
|
| 118 | ml |
cheddar cheese, very old, sharp
|
*
|
| 118 | ml |
sweet red bell peppers
chopped |
*
|
| 59 | ml |
pimentos
chopped |
|
Directions
Combine dry ingredients; add milk and eggs, mixing well.
Stir in remaining ingredients.
Heat a well greased 9 inch cast-iron skillet in a 400 oven for 3 minutes or until very hot.
Pour batter into hot skillet. Bake at 425℉ (220℃) for 30 minutes or until golden brown.
